LIBRARY OF, CONGRESS. 
 
 -^J^ — 
 
 Shelf. .f.lZt 
 
 UNITED STATES OF AMERICA. 11 
 
JOURNAL COOK BOOK. 
 
 COMPILED 
 
 RECIPES AND HOME-TALKS 
 
 CONTRIBUTED TO THE 
 
 JOURNAL " HOUSEHOLD " 
 
 Journal Housewives. -•^p^'^'G/vr -ss* 
 
 ^^'l A 1889 
 
 i?, ^ 
 
 rfGTON. 
 
 Edited by AUGUSTA S. PRESCOTT. 
 
 ALBANY: 
 
 PUBLISHED BY THE ALBANY JOURNAL COMPANY 
 
 1889. 
 
/-^^ 
 
 0^ 
 
 Entered according to act of Congress, in the j'ear eighteen hundred and eighty-nine, 
 
 By the journal COMPANY, ALBANY, N. Y., 
 
 In the office of the Librarian of Congress, at Washington. 
 
CONTENTS. 
 
 Page. 
 
 Be verages 48 
 
 Biscuit 38 
 
 Bread 35 
 
 Cake 23 
 
 Eggs 42 
 
 Familiar Talks on Familiar Topics 55 
 
 Fish 6 
 
 Gems 38 
 
 Meats 8 
 
 Memoranda 62 
 
 Miscellaneous Recipes 51 
 
 Pickles 45 
 
 Pies 20 
 
 Practical Hints 53 
 
 Preserves 43 
 
 Puddings 14 
 
 Salads 50 
 
 Shortcakes 38 
 
 Soup 5 
 
 Vegetables , 11 
 
 Yeast 3'7 
 
JOURNAL COOK BOOK. 
 
 Soup. 
 
 Cabbage Soup. Cut one quart cabbage as for cold-slaw; put 
 ou the stove with one pint water; add more if necessary; cook 
 until thoroughly done; then add one pint sweet milk; season 
 with salt, pepper and a small piece of butter. Pour all over 
 broken crackers, and serve hot. Mrs. C. E. B., Delmar. 
 
 Beef Broth. Take a slice of good juicy beef, the round is 
 good, but be careful not to get that which is too young as the old 
 is much richer. Out in small pieces, sprinkle a little salt over 
 it, and cover with cold water. Set it where it will be warm, but 
 not come to a scalding heat for one hour, then set where it will 
 simmer gently for one hour, skimming carefully. Be sure to 
 remove all particles of fat and skin before putting in the sauce 
 pan. This is good in cases where the patient can take from one- 
 fourth to one-half a teacupful at a time. If only to be taken 
 by the spoonful the clear extract of beef is better, in which case 
 the beef, after being cut up as before, is placed in a glass jar 
 with no water, the cover fastened on, and the jar placed in cold 
 water, which must come to a boil, and be kept at that point 
 from one to two hours, to extract the juice of the meat. 
 
 A. K. B., Modesto, Cal. 
 
 Cream of Tomato Soup. Stew six good-sized tomatoes in 
 one pint of water, strain and boil again; add one teaspoonful of 
 soda, then one quart of milk, one tablespoonful of butter, a little 
 flour, salt and pepper. Louise Ford, Westerlo. 
 
6 JouKNAL Cook Book. 
 
 Oyster Stew. One quart oysters, oyster juice, new milk 
 and water to make a quart; three eggs well beaten, one pint 
 rolled crackers. Put the oysters and liquid into a stew pan, 
 with pepper, a little salt and butter to suit. When nearly boil- 
 ing, stir in the eggs, and turn all into a tureen in which the 
 crackers have been placed. 
 
 Rival Soup. Allow one quart or a little over of sweet milk 
 to come to a boil. Eub an egg into one pint of flour till it is in 
 tine crumbs, then stir slowly into the boiling milk, add salt a 
 little butter and pepper. This will be found a very delicate 
 soup for an invalid. 
 
 Fish. 
 
 Clams on Toast. Brown a sufficient quantity of bread, and 
 butter each slice slightly. Boil enough clams to allow three or 
 four to each slice of bread. Strain the liquor the clams are boiled 
 in, and to each teacupful of " clam broth " add an equal quantity 
 of hot water; thicken slightly with flour or powdered rice; pepper 
 and salt to taste, and pour enough of it over the bread to soften 
 the toast, then lay the clams on each cut of bread. Serve on hot 
 plates. 
 
 Clam Chowder. A small bowl of onions cut very fine, a 
 large bowl of potatoes sliced very thin, four slices of fat pork cut 
 in small pieces, three pints of hard clams. Fry the pork in the 
 kettle. Throw in the onions and cook a minute. Next add a 
 layer of potatoes, then a layer of clams, then a layer of Boston 
 hard crackers; next sprinkle in a little salt and jiepper and dredge 
 a thick layer of flour. Eepeat until all the ingredients are used; 
 then pour over enough boiling water to Just cover the chowder 
 and add the clam juice. Boil until the potatoes are done and 
 just before serving pour one pint of cold milk over it. 
 
Journal Cook Book. 7 
 
 To fry Oysters and Fresh Fish. Have well heated equal 
 parts of butter and lard. Roll a handful of crackers, mix with 
 them a little salt and pepper; drain oysters; then dip them into 
 beaten egg; then roll tliem in the crackers and fry to a light 
 brown. Fish should be washed and dried on a cloth then dip- 
 ped in beaten egg and rolled in crackers the same as oysters. 
 They require more salt and pepper. 
 
 Helen Blood, West Fort Ann. 
 
 Scalloped Salmon. Take a pudding dish, line it with rolled 
 crackers, then a layer of canned salmon, season with salt and 
 pepi^er and a piece of butter. Make another layer of crackers, 
 then salmon and so on having at the top a layer of crackers. 
 Season, fill the dish with milk so that all is well moistened. 
 Bake a nice brown. Mks. S. H. Arnold, Schuyler Falls. 
 
 Fish Turbot. Pick your fish very fine, removing all bone 
 and skin; add salt and a dash of cayenne pepper. Rub together 
 two small tablespoons flour, two tablespoons butter, add one 
 tablespoon minced onions, one tablespoon minced parsley, one- 
 half pint sweet milk. Cook till it begins to thicken, stirring it 
 until there are no lumps. Beat one egg, add to it one teasj)oori 
 cold water, then stir in the dressing; butter a baking dish, put 
 in a layer of fish, then dressing and so on till all is used. Have 
 a layer of dressing come last. Cover with fine cracker crumbs 
 and bits of butter. Bake until a light brown. 
 
 Deviled Clams. Chop and drain twenty-five small clams. 
 Put a half pint of milk on to boil. Rub together one large 
 tablespoonf ul of butter and two even tablespoonfuls of flour; add 
 to the boiling milk; stir until it becomes thick and smooth; take 
 from the fire and add the beaten yolks of two eggs; add the 
 clams, a tablespoonful of chopped parsley, half teaspoonful of 
 salt, a grain of cayenne pepper and a saltspoonful of white pepper. 
 If you like a half teaspoonful of onion juice may be added also. 
 Mix all these together and put into nicely cleaned clam shells. 
 Sprinkle lightly with stale bread crumbs, and brown quickly in 
 a very hot oven. 
 
8 Journal Cook Book. 
 
 Clam Fritters. Two eggs, one cup of sweet milk, one tea- 
 spoon of baking powder, one and a half cups of flour, twenty- 
 five medium sized clams, stirred in a batter. Fry in hot lard. 
 
 How to bake Fish. Take two good-sized fish, clean and 
 wipe well with a cloth wet in salted water, keep the breasts as 
 whole as possible. Strew salt over them and leave them on a 
 board a few hours, then wipe the salt from them cut off the 
 heads and fins, cut the skin through down the back and take 
 off neatly, being careful to keep the fish whole. Beat the yolks 
 of three eggs, dip the fish in the egg, have ready some bread 
 crumbs, mixed with pepper and chopped parsley. Roll the fish 
 in the crumbs, and stuff the heads and breasts with oysters, 
 chopped not too fine and bread crumbs mixed with a little egg. 
 Butter a dripping-pan. Lay the fish upon it and bake until 
 done. Put pieces of butter over them and be sure and not burn. 
 Serve with sauce, made with a pint of veal gravy, the same of 
 cream, mix two tablespoons of flour in a little of the cream cold, 
 and boil until smooth. Add a blade of mace, a little nutmeg, 
 if you like, and salt; some prefer an onion. Lay the heads of 
 the fish at each end of the dish and garnish with lemons. 
 
 A. K. C, Vaughns. 
 
 Escaloped Oysters. In the bottom of your dish put a 
 layer of bread or cr;icker crumbs, next a layer of oysters with 
 bits of butter, pepper and salt. Alternate these layers until the 
 dish is full with a layer of crumbs on top. Beat one egg. Stir 
 with a quart of milk and pour over. Cover and bake about an 
 hour. Remove cover and brown. When done it will rise up 
 like a loaf of bread. Mrs. R. Sutherland, Exeter. 
 
 Meats. 
 
 Frogs' Legs. The legs are skinned and thrown in boiling 
 water to blanch for five minutes, then throw them in cold water 
 
Journal Cook Book. 9 
 
 for ten minutes, and they are ready to cook. Dry them with a 
 soft towel. You can either fry or stew them. To fry them sea- 
 son with salt, pepper, and dredge thickly with flour. Fry to a 
 golden brown in butter; serve with cream sauce poured around 
 them; garnish with fried parsley. To stew them put a table- 
 spoonful of butter in a frying-pan; when brown, add a table- 
 spoonful of flour; mix until smooth; then add a half pint of 
 stock; stir continually until it boils; add a teaspoonful of salt, a 
 salt-spoon of pepper; throw in the legs and simmer ten minutes; 
 take from the fire; add the beateti yolk of one egg and serve at 
 once. 
 
 Pickling Hams. Ten pounds Turk's island salt, eight gal- 
 lons water, four pounds sugar, one-quarter pound saltpetre for 
 one hundred pounds meat. Boil and skim; when cold turn on 
 your hams. Sprinkle a little salt in bottom of cask. Let them 
 be in six weeks. 
 
 For curing Hams, Six gallons of water, nine pounds of 
 salt, three ounces saltpetre, one quart of molasses, three pounds 
 of brown sugar, two ounces of saleratus, leave the hams in this 
 pickle six or eight weeks, then smoke them. 
 
 Mrs. L. B. S., Esperance. 
 
 To cook Chickens. Cut the chicken put it in a pan, cover 
 it over with water, let it stew as usual and when done make a 
 thickening of cream and flour, add a piece of butter and pepper 
 and salt, have made short cake, like piecrust, roll thin and cut 
 iu small squares; the crust should be laid on a dish and the 
 chicken gravy put over while both are hot. Mrs. C. R. 
 
 Fried Chicken. Take young chickens, skin them, cut open 
 on the back, dress nicely, wash thoroughly, and with a meat 
 pounder break breast bone; and any other bones that may hinder 
 its laying flat. Take a stew pan or spider, put in a lump of 
 butter the size of a small egg, as much lard, and melt. When 
 melted lay in the chicken, salt, and pepper to taste, pour on 
 water enough to boil twenty minutes and cover close. When 
 
10 Journal Cook Book. 
 
 the water is boiled out fry to a light brown, and send to the table 
 hot, with hot baked potatoes. Mrs. F. W. Myers, Mohawk. 
 
 Potted Meat. Take six pounds of fresh beef not very fat, 
 and four pig's feet; boil until well done and the bones have 
 dropped out of the feet. The water will be quite boiled down 
 and is to be saved. Chop the meat fine, removing any bits of 
 gristle or bone, season with pepper and salt, and if liked a tea- 
 spoonful of celery; salt can be added. Eetain all in the liquor 
 in the kettle and stir well together. Then press into dishes and 
 leave to cool. It is a very pleasant relish for supper. 
 
 H. L. C., Saratoga. 
 
 Meat Balls or Croquettes. Cold mashed or boiled po- 
 tatoes with cold meat, one egg, one finely minced onion, pepper 
 and salt, rolled in flour and fried in hot lard. 
 
 Lee, Duluth, Minn. 
 
 Meat Croquettes. Mince turkey, chicken, veal or any 
 other cold meat, as fine as possible, season with pepper and salt, 
 one tablespoonful of butter, two of flour, half a tumbler of 
 cream, mix, bringing to a boil, and stir through the chopped 
 meat, when cold take a spoonful of the mixture, dip in an egg 
 and cracker crumbs, after making into balls or small rolls with 
 the hands. Fry in hot lard deep enough to cover them. 
 
 Spiced Veal. Three pounds veal chopped fine, two eggs 
 small lump butter, three rolled soda crackers, two or three tea- 
 spoonfuls of salt, one teaspoonf ul pepper, half teaspoonf ul cloves, 
 two or three teaspoonfuls milk, form into loaf and bake. To be 
 eaten cold. 
 
 Beef Omelet. Three pounds of rare beef out of the round, 
 two tablespoonfuls butter, two or three eggs, beaten; one cup 
 of sweet milk, twelve large crackers rolled fine, two teaspoon- 
 fuls of salt, one of pepper; mix well; pack in a greased pan. 
 Bake brown. Mrs. R. A. Porter, Bluff Point. 
 
JouRNTAL Cook Book. 11 
 
 Mince Meat. Three bowls of meat, five bowls of apples, 
 one bowl of molasses, one bowl of boiled cider, one bowl of cider, 
 one bowl of suet or butter, two bowls of raisins, four bowls of 
 sugar, one bottle of brandy, two tablspoons of cinnamon, two of 
 cloves and nutmeg, one of black pepper and salt. Grate in the 
 outside of three lemons and squeeze in the juice. Add all but 
 the meat and spices, boil until the raisins are tender and pour 
 on the meat and spices. Add the brandy after it is cold. 
 
 Mrs. N. M. Empie, Ames. 
 
 Veal Loaf. Three pounds veal chopped fine, or pnt through 
 a sausage cutter, one-half pound salt pork chopped, two eggs, 
 salt and pepper, mix all together and shape into a loaf. Baste 
 with the drippings and bake one and one-half hours in a hot 
 oven. Put in a little water to start with. 
 
 Mrs. W. J. S., North Argyle. 
 
 Beef Steak for Lunch. Procure a round of steak, one- 
 half inch in thickness, pound and season as for broiling, then 
 make a dressing of bread crumbs seasoned as you would for stuff- 
 ing a fowl, and spread over the steak; then roll it up and tie 
 with cords and jDlace in a steamer and steam till very tender. 
 When cold slice as you would rolled jelly cake. It is also nice to 
 eat warm by placing in the oven to brown. 
 
 Mrs. W. C. White, North Hebron. 
 
 To make tough steak tender. Take a teaspoon salad 
 oil, two teaspoons vinegar, a little cayenne pepjjer. Lay the 
 steak upon it and let it remain one hour, then turn over and let 
 it lie an hour. " Mollie." 
 
 Vegetables. 
 
 Potato Croquettes. Season mashed potatoes with salt, 
 pepper and butter enough to make them rich, roll into balls and 
 
12 Journal Cook Book. 
 
 dip into beaten eggs in which is placed minced parsley, next roll 
 in fine bread or cracker crnmbs and fry in hot bntter or lard. 
 
 French Fried Potatoes. Pare, then qnarter, then cut in 
 eights. Sift flour over them. After laying them on a dry cloth, 
 fry them in very hot lard from seven to ten minutes. This is 
 the quickest way of cooking potatoes if one is in a hurry. 
 
 Lee, Duluth, Minn. 
 
 Corn Fritters. Scrape off the kernels from the cobs of boiled 
 corn left over from dinner. Beat up three eggs, a cupful of 
 sweet milk, put in the corn and stir in enough flour to make a 
 not very stiff batter. Fry in butter or lard and serve hot with 
 butter and powdered sugar. "Aunt Martha" of Vermont. 
 
 To can Corn. Cut corn from cobs, not too close; put in 
 can, push it in very close; I use the small end of a potato 
 masher to get it in close enough; when full put the top on can, 
 and tighten it as much as you can with your thumb and finger; 
 then put in a kettle of cold water, and boil three hours; take 
 from water, tighten as much as you can, put in a dark place; be 
 sure to have something in the bottom of the kettle, so that the 
 can will not sit flat on the bottom; it may break in that case; 
 you can can one at a time or a half a dozen. If you have a great 
 many cans use the boiler instead of the kettle. 
 
 Mrs. Belle Doane, Cambridge. 
 
 Delicious Slaw. Take one-half head of cabbage, cut fine, 
 one large head of celery, cut fine, one hard boiled egg, two ounces 
 of grated horse-radish, two teaspoons dry mustard, mix with 
 cold vinegar, pepper, and salt. 
 
 Potato Rolls. Five large potatoes mashed while warm, add 
 one quart of flour, salt to season, one cup of milk, stir till light, 
 add two spoons of baking powder, let stand two hours, after 
 making into rolls, then bake. 
 
 Escaloped Tomatoes. Prepare in the same manner, omit- 
 ting milk and adding a little sugar. Cold meats, left over, 
 
Journal Cook Book. 13 
 
 hashed and prepared same as oysters, use up the fragments and 
 make a j)reseu table dish. 
 
 To cook Cabbage. Cut cabbage very fine; put it on to cook 
 with two tablespoons of sugar, a little salt, and water enough to 
 cook tender. When done, add one-third cup of good vinegar, a 
 small piece of butter, and one cup of sweet cream, stir well, let 
 all heat through but not boil. A. C. W., Charlotteville. 
 
 Creamed Green Corn. Take twelve ears of green corn, 
 grated, and one teacupful of sweet cream, one teaspoonful of 
 salt, one teaspoonful of sugar, stir these together and put into a 
 baking dish; then put small jDieces of butter over the top and 
 bake one hour in a moderate oven. 
 
 Mrs. H. T., Rensselaerville. 
 
 Canned Tomatoes. Ten pounds of peeled ripe tomatoes, 
 three pounds sugar, one pint vinegar, cooked down to suit. 
 
 M. M., Knox. 
 
 Stewed Mushrooms. Put the mushrooms in a small sauce- 
 pan with pepper and salt, a bit of butter and a spoonful or two 
 of the gravy of roast meat or cream; shake them about over the 
 fire, and when they boil they are done; then pour them over the 
 hot broiled steak, on a hot dish, and serve at once. 
 
 Dressing for Cabbage. One cup of vinegar, two eggs, a 
 small piece of butter, one tablespoonful each of salt, pepper and 
 sugar. Heat the butter and vinegar together, then add the rest 
 well beaten and let it just boil. Put it hot on the cabbage when 
 chopped fine, and stir u]). Then turn on a cup of sweet cream. 
 
 Mrs. J. T., Bloom ville. 
 
 Baked Beans. One quart beans; soak over night in cold 
 water; in the morning boil in fresh water until tender, with a 
 small piece of salt pork, and just water enough to cook them, 
 then add three tablespoonfuls of good molasses and one large tea- 
 spoonful of ground mustard, stirring it well in; bake a light 
 brown. 
 
14 Journal Cook Book. 
 
 Puddings. 
 
 Potato Pudding. One large potato grated, oue-quarter of 
 a pound of suet chopped fine, one cup of molasses, one cup of 
 sugar, one cup of water or milk, one teaspoonful of soda, one 
 teaspoonful of cream tartar, two cups fruit, and a little salt, 
 and spice to suit taste, thicken with flour as you would cake; 
 put in cups or moulds, and steam one hour. To be eaten with 
 sauce. M. K., Dewitt. 
 
 Mock Suet Pudding. Two cups chopped bread, half a cup 
 molasses, half a cup brown sugar, one cup sweet milk, one egg, 
 half a teaspoonful soda dissolved in half cup cold water, half 
 teaspoonful ground cloves, one cup raisins chopped and dredged 
 with flour, currants and citron if desired, one teaspoonful of 
 cinnamon, a good pinch of salt and mace. Steam two hours. 
 Eaten with sauce. Mrs. K. L. Daulton, Dalton, Mass. 
 
 Kiss Pudding. One quart of milk, three tablespoonfuls of 
 corn starch, the yolks of four eggs, one-half cup of sugar and a 
 little salt. Place part of milk with salt aud sugar on the stove 
 and boil. Dissolve the corn starch in the rest of the milk and 
 stir into the boiling milk, also add the yolks of the eggs. 
 Frosting : The beaten whites of four eggs with one-half cup of 
 sugar, flavored with lemon. Cover the pudding and nicely 
 brown. Save a little frosting to moisten the top; then put 
 grated cocoanut over it to give it the appearance of snowflakes. 
 ]\Irs. Ogden Wheelek, Fayette. 
 
 Tippecanoe Pudding. Four eggs, two teacups sugar, one 
 quart milk, five tablespoons flour. Beat the sugar, yolks of 
 eggs and flour into a cup of milk, aud pour into remainder of 
 the milk when scalding hot. Whip whites of the eggs to a stiff 
 froth and add half cup sugar. Spread frosting on custard and 
 put into oven until it becomes a light brown. 
 
 Mrs. 0. B. Allen, East Chatham. 
 
JouKNAL Cook Book. 15 
 
 Grape Pudding. One cup of grapes, one cup of molasses, 
 one teaspoon ful of saleratns, flour enough to stiffen, bake 
 quickly, serve with sauce. Caddie, Schoclack Landing. 
 
 Corn Starch Pudding. Three tablespoonfuls corn starch 
 dissolved in a little cold water, one pint boiling water, half a cup 
 sugar, a pinch of salt. Let cook while beating the whites of 
 two eggs to a stiff froth. Then stir them in quickly and pour 
 in cups that have been wet, to cool. For sauce take the yolks 
 of the two eggs, one pint of milk, half cup sugar and flavor to 
 taste. To be eaten cold. A Subscriber, Sandy Hill. 
 
 Cracker Pudding. Pour one quart of boiling milk over 
 six crackers; let stand until very soft; add four eggs (rei^erving 
 two whites for meringue), one cuj) raisins, salt, vanilla. Bake, 
 and when done add the meringue, made with the two whites of 
 eggs and four tablespoonfuls of sugar. Set in oven to brown. 
 
 Mrs H. M., Plattsburgh. 
 
 Italian Pudding. Two eggs, their weight in butter and 
 granulated sugar. Beat all thoroughly. Beat eggs first, add 
 butter and sugar. Line a dish with puff paste, and lay peaches 
 sliced in the dish and pour the mixture over the fruit. Bake 
 long enough to cook the eggs. If desired add a meringue. 
 This is best when cold. Vera, Philadelphia. 
 
 Dark Pudding. Two cups of flour, cup of sweet milk, half 
 a cup of molasses, half a cup of butter, one cup raisins, one egg, 
 one spoonful of soda. Steam two hours. Eat with the follow- 
 ing sauce: One cup sugar, half cup butter, one cup boiling water 
 one spoonful vanilla. 
 
 Mrs. H. E. Mattisoi^, Colorado Spa, Colorado. 
 
 Cottage Pudding. Two tablespoonfuls of sugar, two and 
 one-half tablespoonfuls of butter, one egg, one cup of milk, one 
 pint of flour, two teaspoonfuls of cream tartar, one of soda; bake 
 or steam. 
 
16 Journal Cook Book. 
 
 Mountain Dew Pudding. One pint of milk, yolks of 
 two eggs, two tablespoonfuls of cocoanut, half a cap of rolled 
 cracker crumbs, four tablespoonfuls of sugar. Bake one-half 
 hour and then make a frosting of the whites of two eggs, with 
 two tablespoonfuls of sugar, after which put in the oven to 
 brown. Mrs. E. B. Perley, Antwerp. 
 
 Delmonico Pudding. Take a quart of milk, three table- 
 spoonfuls corn starch. Mix the starch with a little cold milk 
 and stir into the milk, just before boiling. Let it boil three 
 minutes or long enough to cook. Take five eggs, separate the 
 whites, beat the yolks with six tablespoons sugar and stir into 
 the milk. Let it boil one minute, flavor with vanilla; put into 
 buttered dish and bake sufficiently to hold a frosting made of 
 the whites of the eggs beaten and three-quarters of a cup of 
 sugar. Young Cook, Morley. 
 
 Plum Pudding. One pint sweet milk, one pound raisins, 
 one pound currants, six ounces suet, six eggs. Put in sack and 
 put in kettle of boiling water. Boil six hours. Serve with sauce. 
 Mrs. Warren Town, Plainville. 
 
 Company Pudding. One and one-half cups of graham 
 flour, one cnp of molasses, one cup of milk, one cup of chopped 
 raisins, one teaspoon of soda, one tablespoon of sugar, pinch of 
 salt, steam three hours. Sauce for same: Two-thirds cup of 
 sugar, one tablespoon butter and flour, thoroughly mixed with 
 the sugar. Pour boiling water over until the consistency of 
 cream and flavor to taste. 
 
 Mrs. George H. Eipley, Poultney, Vt. 
 
 Honey Comb Pudding. Three cups of flour, one of beef 
 suet, one of milk, one of molasses, one of raisins, currants or 
 whortleberries, one teaspoon of soda; salt. Boil or steam three 
 hours. Mrs. Geo. M. Sweet, Glens Falls. 
 
 Puff Pudding. Yolks of three eggs, two tablespoonfuls of 
 flour, two teaspoonfuls sugar, two tables^ioonfuls butter creamed 
 
Journal Cook Book. 17 
 
 together, one pint sweet milk added and cooked to custard on 
 top of stove. Then add a pinch of salt and nutmeg, and whites 
 of three eggs beaten to stiff froth, and bake in quick oven fif- 
 teen minutes. 
 
 Lemon Dumplings. Take one quart of flour, one cup milk, 
 
 shortening the size of a walnut, two teaspoons baking powder. 
 Sauce for above: one lemon, one cup sugar, one cup molasses, 
 one-half cup butter, one cup warm water. Let it come to a 
 boil and put in dumplings and boil. 
 
 Anka W. Livingstone, Middletown. 
 
 Graham Pudding. One and a half cups tine graham flour, 
 half cuji molasses, half cup butter, half cup milk, half teaspoon- 
 ful soda, one egg, one teaspoonful of cloves, one teaspoonful of 
 cinnamon, half teaspoonful nutmeg; one teacup of raisins will 
 do, two are better; steam two hours. 
 
 "A Housekeeper," Groom's Corners. 
 
 Baked Pudding. Two eggs, one cup sugar, butter size of 
 an egg, three-fourths cup sour milk, three-fourths cup corn 
 meal, half cup plums dried in sugar, or fresh raisins chopped, 
 one teaspoon soda. Stir in flour and bake as cake. Serve hot 
 with pudding sauce. "John's Wife," Fultonville, N. Y. 
 
 Steamed Rice Pudding. Put half a cup of rice, and two 
 quarts of milk into a five-quart pan, and set over a kettle of boil- 
 ing water and steam two hours. When done sweeten to taste, 
 add the yolks of four eggs. Flavor with the grated rind of an 
 orange, or vanilla. This makes about a quart when done. Put 
 the whites of eggs on the top and brown. This is nice for Sun- 
 days as it is to be eaten cold and can be prepared on Saturday. 
 
 Mary J. M., Belfast. 
 
 Minute Pudding. One quart of sweet milk, one egg, six 
 tablespoonfuls of flour; take some of the cold milk and stir with 
 the flour and egg; beat the egg first, put the milk on the stove 
 to boil, as soon as it boils stir in the egg, and flour, after being 
 well mixed, then stir briskly a few minutes, fill a large tin pan 
 
18 Journal Cook Book. 
 
 part full of cold water; take some teacups, just dip them in the 
 water, theu fill with pudding, then set them in the pan of water, 
 until you are ready to serve them, then turn out each one in a 
 saucer, mix some sweet cream and nice sugar, season with lemon 
 extract or nutmeg. Lay a small teaspoon of jelly on top if you 
 wish. 
 
 Steamed Pudding. Half cup each of sugar and butter, 
 three eggs, one cup sweet milk, three heaping teaspoons of 
 baking powder, two cups flour. Steam one hour. Serve with 
 sauce. 
 
 Favorite Pudding, One pint of flour, one teacup of milk, 
 one egg, half a cup of sugar, one tablespoonful of soda, two tea- 
 spoonfuls of cream tartar, salt. Sauce, one third cream, two- 
 thirds milk. Sweeten and flavor with vanilla. 
 
 " Sarah " of Gravesville. 
 
 Tapioca Pudding. One quart milk, four tablespoonfuls 
 tapioca, the yolks of four eggs, one and one-half cups sugar. 
 Soak the tapioca in some cold water about an hour. Stir the 
 eggs, sugar and tapioca in the milk and boil till like soft custard. 
 Beat the whites of the eggs to a froth with a tablespoonful of sugar 
 to each egg. Drop this on top of custard and set it in the oven 
 till it is a light brown. 
 
 Date Pudding. Six ounces of suet chopped fine, six ounces 
 of bread crumbs, six ounces of sugar, three eggs, two teaspoon- 
 fuls of cinnamon, one wine glass half full of water; three-quar- 
 ters of a pound of stoned dates. Beat the sugar and dates together, 
 then stir in the other ingredients. Steam for two hours. Serve 
 with sauce made in this way; the yolks of three eggs, pulverized 
 sugar enough to thicken them, a tablespoonful of water, the 
 whites of three eggs beaten to a stift' froth, and stirred in last. 
 
 Snow Pudding. Dissolve one-third box of gelatine (half 
 ounce) in one pint boiling water with the juice of two lemons. 
 Add one cup sugar and let it cool. Take the whites of two eggs. 
 
Journal Cook Book. 19 
 
 beat to a stiff froth with a very little sugar. Beat this with the 
 gelatine until all is white, and put into a mold when jellied. 
 Take it out on a large dish! Take one-half pint of sweet cream, 
 quite thick and cold. Whip to a stiff froth. Add three table- 
 spoonfuls of fine sugar, and a teaspoonful of vanilla. Place 
 in large spoonfuls about the jelly and set in a cold place till 
 ready to serve. Mrs. Oscar E. Allen, East Line. 
 
 Suet Pudding. One cup sugar, one cup molasses, one cup 
 buttermilk, two cups flour, half pound suet, half pound raisins, 
 half pound currants, one quart bread crumbs, one tablespoon 
 soda, one tables^joon cinnamon, one tablespoon cloves. Boil 
 three hours. J, G. T. M., Central Bridge. 
 
 Russe Cream. Half box gelatine soaked in a little water 
 half an hour; one quart milk, one and one-third cups sugar, 
 four eggs. Mix sugar, milk, yolks of eggs and gelatine together. 
 Put in a pail set in a kettle of boiling water, and boil twenty 
 minutes. Beat whites of eggs stiff and stir in after taking off 
 the fire. Flavor with vanilla and pour into moulds. Serve 
 with whipjjed cream and sponge cake. 
 
 Mrs. Wm. Sedgwick, Hudson. 
 
 Boiled Rice with Apple Sauce. Boil the rice in water 
 with a pinch of salt, till done, the best way to boil it is to set 
 the rice dish in a kettle of boiling water. Have apple sauce 
 ready and be sure to keep it hot till served. In serving put a 
 little butter on the rice, the apple sauce on top with nutmeg 
 grated. 
 
 Sauce for the above. One cup of sugar, one egg, one- 
 third cup butter, one cup of hot water, flavor with lemon. 
 
 Green Corn Pudding. Twelve ears of corn grated, one 
 quart sweet milk, quarter of a pound of butter, four egg, well 
 beaten, a quarter of a pound of sugar, season with pepper and 
 salt, stir all well together and bake four hours in a well buttered 
 dish. Miss M. E. A. of Durhamville, Oneida county. 
 
20 JouKNAL Cook Book. 
 
 Snow Balls. Put one cup of picked rice in a farina boiler 
 Avith one pint of milk and half a teaspoonful of salt; cook slowly 
 until the rice entirely absorbs the milk; then turn it into small 
 custard cups and stand away a few moments to mold. Turn 
 out and serve with berry sauce. Mrs. D. K. of Rutland, Vt. 
 
 Pies. 
 
 Cream Pie. Three cups of milk, three tablespoons of corn 
 starch, yolks of three eggs, one cup sugar, a little salt, put in a 
 sauce pan and stir till it thickens. Take off the stove, flavor 
 with lemon; bake the crust, put in the custard; beat whites to a 
 froth, stir in some white sugar, pour over the top, set in the 
 oven to brown lightly. Mrs. A. S. K. 
 
 Mince Pie. Three quarts apples, one quart meat, one quart 
 molasses, one quart sugar, one quart boiled cider, one quart 
 water, one quart raisins, one quart currants, three nutmegs, three 
 tablespoonfuls cinnamon, three tablespoonfuls cloves. 
 
 Mrs. a. H. Bradt, Huntersland. 
 
 Mock Mince Pie. One-half cup brown sugar, half cup 
 molasses, half cup water and a half cup vinegar, a little butter, 
 cinnamon, nutmeg, cloves and raisins, two crackers or two slices 
 of bread crumbled fine. Bake with two crusts. 
 
 Mrs. a. L. Egberts, West Chazy. 
 
 Pie-Plant Pie. One cup chopped pie-plant, one cup sugar, 
 one egg, one tablespoonful corn starch (beaten with the egg), 
 two tablespoonfuls of water. 
 
 Cream Pie. One cup sour cream, one cup sugar, one cup 
 chopped raisins, one egg. Bake with two crusts. 
 
 Mrs. H. N. Stimets of Potsdam. 
 
Journal Cook Book. 21 
 
 Chocolate Pie. One coffee cup of milk, two tablespoonfuls 
 grated chocolate, three-fourths cup sugar, yolks of three eggs. 
 Heat the chocolate and milk together, add the sugar and yolks 
 beaten to a cream. Flavor with vanilla. Bake with under 
 crust. Take the whites to frost the top. 
 
 Mrs. a. G. Ford, Chatham. 
 
 Currant Pie. One cup ripe currants crushed fine, one cup 
 sugar, one-half cup water, the yolks of two eggs, one tablespoon- 
 ful flour. Bake with under crust, when done beat the whites 
 with four tablespoonsfuls of sugar and brown. 
 
 Mrs. E. E. Fuller, Keeseville. 
 
 Date Pies. Bake the washed fruit quickly in two crusts, 
 adding a little cold water, a sprinkle of flour and dotting with 
 butter before putting on the upper crust; or stew them in a very 
 little water, sift and proceed as with squash, adding milk, eggs, 
 spices and salt; and baking in one crust. 
 
 " Mrs. C." of Schenectady. 
 
 To prepare Pumpkin for Pies. Cut a piece the desired 
 size removing seeds and soft part. Then bake in the oven until 
 soft. Remove the skin and mash; then add a small quantity of 
 flour, eggs, a small piece of butter, sugar, one teaspoonful of 
 ginger and a little salt and milk, the same of each as you would 
 for boiled pumpkin to suit the taste. Then bake in a pastry. 
 
 E. M. B., Delhi. 
 
 Custard Pie without Crust. Beat three eggs, one quart 
 milk, three tablespoons flour, two tablespoons sugar, one cup 
 cocoanut. Beat well, have the baking plate well greased, and 
 bake in a quick oven, M. J. VV., Schodack Centre. 
 
 Lemon Pie. One cup sugar, one cup boiling water, one 
 lemon, one heaping tablespoon corn starch, butter the size of a 
 large hickory nut, two eggs, line a tin; bake the crust, grate the 
 rind of lemon, peel off the white; cnt the pulp, add the corn 
 starch, sugar, butter, yolks of the eggs; beat all together; stir in 
 
32 Journal Cook Book. 
 
 the water; let come to a boil; fill the crust; frost with two whites; 
 set back in the oven till a light brown. 
 
 Mrs. Ed. Brown, Clyde. 
 
 Poverty Pie. One large cup of milk, yolk of one egg, two 
 tablespoons each of sugar and flour, a little salt. Cook all together 
 by setting the dish in a pan of boiling water; stir until scalded, 
 cool and flavor with lemon; frost with the white of the egg and 
 two tablespoons sugar. Have the crust ready baked. 
 
 Peach Pie. (Meringue). Take a teacup of boiling water, half 
 teacup sugar, half teacup peach juice, two tablespoons corn 
 starch, butter the size of a walnut, a pinch of salt, yolks of two 
 eggs. Line your deep pie tin with good rich pastry, cover over 
 the bottom with a layer of canned peaches, and then add the 
 meringue and bake, adding when done the whites well beaten as 
 frosting. Mrs. J. A. Guile, Syracuse. 
 
 For Pies. Take one pound dried apples, boiled and pulped 
 through a sieve, one pound white sugar, the juice and grated 
 rinds of three lemons, four eggs beaten; mix, put in sauce pan, 
 with one-quarter pound butter; stir half hour; let it cool. Line 
 pie dish, bake without upper crust, sprinkle with sugar and 
 serve cold. Mrs. H. D. Proctor, Mineville. 
 
 Boiled Cider Pie. Two teacups of boiled cider, two teacups 
 of water, one and one-half cups of bread crumbs, two eggs, one 
 cup of sugar and one cup of molasses. This is sufficient for three 
 pies. Make the under crust and put in the filling. For the top 
 cut the crust in strips then bake. Mrs. E. B., Johnstown. 
 
 Washington Pie. Three apples grated, the juice and grated 
 rind of one lemon, one teacup of sugar, one egg. Mix together, 
 let it scald over boiling water sufficient to become jelly. When 
 cold put between layers of cake as plain or as rich as you please. 
 
 M. E. T., Plattsburg. 
 
 Thanksgiving Pie. Take four lemons, three eggs, two tea- 
 cups of seeded raisins, three cups sugar, two cups of water, a 
 
Journal Cook Book. ^ 23 
 
 pinch of salt. Grate the yellow part of the rind of the lemon; 
 cut off the white part, remove the seeds and then chop fine with 
 the raisins. Beat the eggs thoroughly, then stir the other in- 
 gredients together, and bake with two crusts. This will make 
 four pies. Mrs. S. A. Turner. 
 
 Cake. 
 
 Election Cake. Thirty quarts flour, ten pounds butter, 
 fourteen pounds sugar, twelve pounds raisins, three dozen eggs, 
 one pint of wine, one quart brandy, four ounces cinnamon, four 
 ounces fine coriander seed, three ounces ground allspice. Wet 
 the flour with milk to the consistency of bread, set over night, 
 adding one quart yeast. The next morning work the butter and 
 sugar together for half an hour, which will render the cake much 
 lighter and whiter; when it has risen light work in every ingre- 
 dient except the raisins, which work in just before it is ready 
 for the oven. " Orphan," Fort Miller, ISI. Y. 
 
 Delicate Cake. One cup of butter, two cups of sugar, one 
 cup of sweet milk, two cups of flour, one cup of corn starch 
 mixed with the flour, whites of seven eggs, one teaspoonful of 
 soda, two teaspoonfnls of cream of tartar, flavor with lemon. 
 Mrs. H. B., Buena Vista, Colorado. 
 
 Cream Sponge Cake. Two eggs, half a cup of thick sweet 
 cream, one cup white sugar, one cup of flour, a little salt, one 
 teaspoon baking powder, flavor with lemon or orange, this 
 is very nice when fresh. 
 
 Peach Cake. Quarter the peaches, or if very large, cut 
 them into sixths. Do not pare them. Make a plain custard of 
 a quart of milk and the yolks of four eggs with five ounces of 
 sugar. Beat the yolks and sugar until very light, flavoring or 
 
24 « Journal Cook Book. 
 
 not. Stir in the milk. Eoll out a sheet of pie paste sufficient 
 to cover a flat baking tin, but turn up the edges so that the cus- 
 tard will not run over. Spread the custard on the crust thus 
 prepared and then add a layer of your unpared peaches. Bake 
 in a moderately heated oven. Sprinkle sugar over the peaches 
 and serve hot. This may be eaten with cream if desired, and is 
 a very rich dish. A custard made with corn starch and two 
 eggs may be substituted for the above. 
 
 Mrs, C. F. M., Athelstan, Quebec, Canada. 
 
 Royal Fruit Cake. Five cups flour, one and a half cups 
 sugar, one cup molasses, one and a half cups butter, half cup 
 sour milk, six eggs, two pounds raisins, seeded and chopped, 
 one and a half pounds citron, three pounds currants, spices of all 
 kinds, one teaspoonful saleratus. Bake six hours. 
 
 Mrs. D., Garoga. 
 
 Coffee Cake. One cup of coffee pretty strong, one pound of 
 raisins chopped fine, two cups brown sugar, one cup of molasses, 
 one small cup butter, two teaspoonfuls cloves, two of cinnamon, 
 two eggs, one teaspoonful of saleratus. 
 
 Mrs. p. C, Meadowdale. 
 
 Pork Cake. One pound pork chopped fine; j^our one pint of 
 boiling water over it, one pound of sugar, one pound of raisins, 
 one tablespoonful of cloves, two of cinnamon, half of nutmeg, 
 one cup of molasses, one tablespoonful soda. 
 
 Mrs. a. S. K., Salem. 
 
 Easy Cake. Three eggs, one cup sugar, one and a half 
 
 cups of flour, two teaspoonfuls of baking powder, two table- 
 spoonfuls of water, flavor, bake in three layers, use any filling. 
 
 K. V. A. 0., Slingerland. 
 
 Fig Cake. Silver part, — two cups sugar, two-thirds cup 
 butter, not quite two thirds cup milk, whites of eight eggs, three 
 heaping teaspoonfuls baking powder, thoroughly sifted with 
 three cups flour; stir sugar and butter to a cream, add milk 
 
Journal Cook Book. 25 
 
 and flour and lastly eggs. Gold Part, — one cnp sugar, three 
 quarter cup butter, half a cup milk, one and a half teaspoon- 
 fuls baking powder, one and a half cups flour, beaten yolks of 
 seven eggs, one egg with one teaspoonful allspice and cinnamon 
 to taste. Bake white in two long pie tins. Put one-half yellow 
 in pie tin and put in one-quarter pound half figs, put on rest of 
 gold and bake. Put together with frosting and lay yellow layer 
 between two white layers. 
 
 Mountain Cake. One pound flour, one pound sugar, one- 
 half pound butter, one cup sweet milk, six eggs, one teaspoon- 
 ful soda, two teaspoonfuls cream tartar, sifted with the flour. 
 
 S. A. L., Sandlake. 
 
 Apple Cake. Three eggs, one cup of flour, one cup of sugar, 
 four tablespoonfuls sweet milk, three teaspoonfuls baking powder 
 mixed in the flour, to be baked in three layers; filling, two apples, 
 sour, grated, one lemon grated. Sweeten to taste. Spread 
 between layers. 
 
 Harrison Cake. One large cup of butter two-thirds full, 
 one cup sour milk, two cups sugar, four eggs, one pound seeded 
 raisins, one ounce of citron. Use different kinds of spices. 
 
 Mrs, J. W. HiSEERD Coxsackie. 
 
 Sponge Drops. Two-thirds cup sugar (heaping); two eggs, 
 one cup flour (heaj^ing), two teaspoonfuls baking powder. Drop 
 with tablespoon in dripping pan. Bake in quick oven. 
 
 Young Houskeeper, Lyons. 
 
 Layer Molasses Cake. Two cups New Orleans molasses, one 
 teaspoonful of salt, a little ginger, and cinnamon, a scant half a 
 cup of shortening, one cup of flour. Mix all together, then add 
 one cup of sour milk, one tablespoonful of soda, and three cups 
 of flour. Bake in four tins, same as jelly cake, or make half 
 the quantity, bake in two tins (which is better for a small 
 family) and cut in two, to make four layers. Paste to put be- 
 tween layers: half a cup water, one-fourth cup of butter, half 
 a cup of sugar, two tablespoonfuls corn starch, a little salt, and 
 
26 Journal Cook Book. 
 
 yolk of one egg. Flavor with vanilla. The white of the egg 
 will frost the top. Mrs. E. S. A., Sandy Hill. 
 
 Puff Cake. Three eggs, two cups sugar, one teacup sweet 
 milk, one teaspoonful soda, two teaspoonfuls cream tartar, one 
 teacup butter, two cups flour. 
 
 Mrs. S. a. L., South Sandlake. 
 
 Premium Cake. Two pounds sugar, one pound butter, two 
 pounds raisins, chopped; two pounds dried currants, half 
 pound citron, ten eggs. Stir well. Three tablespoonfuls ex- 
 tract vanilla, two nutmegs, flour to stiffen batter, one table- 
 spoonful cinnamon, one teaspoon cloves, one teaspoon soda. 
 
 John's Wife, Fultonville, N. Y. 
 
 Dolly Varden Cake. Two cups of sugar, two-thirds cup 
 butter, three eggs, one cup sweet milk, three of flour, one tea- 
 spoon soda, one cream tartar. Bake two-thirds of this in white 
 cake. Then what is left, add one teaspoonful cloves, cinnamon, 
 nutmeg, and one cup raisins, chopped fine. Put cakes together 
 with frosting. Mrs. Courts, Denmark. 
 
 Maple Sugar Cake. Break two eggs in a cup and fill it with 
 sweet milk. Take one cup sugar, two tablespoons of butter, 
 two cups of flour, two teaspoons of cream tartar and one of soda 
 or if baking powder is perferred two teaspoons of baking pow- 
 der. Bake in layers. Emtlir Williams, Poultney, Vt. 
 
 Cork Cake. One and one-half cups sugar, one cup of warm 
 water, three eggs, two cups of flour, and two teaspoonfuls of 
 baking powder. M. Frink, Knox. 
 
 Pork Fruit Cake. Half a pound pork chopped, one pound 
 raisins, one pound English currants, one cup molasses, one cup 
 sour milk, two cups sugar, two eggs, one teaspoonful soda, one 
 teaspoonful cloves, Dne teaspoonful cinnamon, one teaspoonful 
 nutmeg, five cups flour. 
 
 Farmers' Apple Fruit Cake. Two cups dried apples, pour 
 on one cup boiling water, let it stand over night, then chop up 
 
Journal Cook Book. 27 
 
 fine, then put in one cup brown sugar, one cup molasses ; let it 
 simmer half hour; two eggs, one cup butter, half cup sweet 
 milk, one tablespoonful saleratus, one teaspoonful cloves, one 
 teaspoonful cinnamon, half nutmeg; flour not too stiff; bake one 
 hour. J. P. Turner, Berne. 
 
 Confectionery Cake. Three cups sugar, one and one-half 
 cups butter, one cup sweet milk, four and one-half cups flour, 
 one teaspoonful soda, two of cream tartar, five eggs leaving out 
 the whites of three. Mix and divide the dough. Beat in the 
 whites of eggs. Flavor with lemon. Bake in two long tins. 
 Spice the rest with dark spices. Add two cups fruit, raisins and 
 currants. Bake in one or two tins. Spread frosting between 
 the layers and on top. Mrs. M. M., Montgomery county. 
 
 Loaf Cake. Two cups granulated sugar, half a cup butter, 
 one cup sweet milk, three cnps sifted flour, three teaspoonfuls 
 baking powder, and three eggs; flavor to suit. 
 
 Mrs, N. Clute, Coxsackie. 
 
 Sponge Cake. Take two eggs; beat to a froth; one cup of 
 sugar and beat again; one cup of flour into which one teaspoon- 
 ful of baking powder has been sifted; one-half cup of boiling 
 water and flavor with lemon. 
 
 Mrs. F. V. Randall, Beekmantown. 
 
 Eggless Cake. One cup sugar, half cup butter, one cup 
 sour milk, two cups flour, one cup chopped raisins, one tea- 
 spoonful soda, one teaspoonful cinnamon, half teaspoonful cloves, 
 half teaspoonful nutmeg. Success, Burtonville. 
 
 Sponge Cake. One coffee cup of sugar, one coffee cup of 
 flour, four eggs, salt, two tablespoonfuls of water; one-fourth 
 teaspoonful of soda relieves the toughness. 
 
 Cocoanut Cake. One and one-half cups sugar, one-half cup 
 butter, one-half cup sweet milk, three eggs, one-half teaspoonful 
 soda, one teaspoonful cream tartai', two cups flour; bake in five 
 layers like jelly cake with frosting between made of whites of 
 
28 Journal Cook Book. 
 
 three eggs beaten to a froth and one cup sugar, one cup cocoanut. 
 Sprinkle some of the cocoanut on the top. 
 
 A. H. Bkadt, Huntershind. 
 
 Custard Cake. One cup sugar, two tablespoonfuls melted 
 butter, one egg, two-thirds cup sweet cream, two teaspoonfuls 
 cream taj-tar mixed in, one pint sifted flour, one teaspoonful soda, 
 salt. For the center, one cup sweet milk, half cup sugar, one 
 teaspoonful lemon extract, one tablespoonf ul of corn starch, one 
 egg. Stir egg in corn starch; let sugar and milk come to a boil, 
 then stir in corn starch and egg. Mrs. E. M. Lyons. 
 
 Eureka Molasses Cake. One cup New Orleans molasses, 
 one cup sugar, one cup buttermilk, three-fourths cup butter 
 (scant measure), two eggs, one teaspoonful soda, sufficient flour 
 to make it of ordinary thickness. J. C. W. of Meadowdale. 
 
 Corn Starch Cake. Two cups fine confectionery sugar, one 
 cup butter, two of sifted flour, one of corn starch; dissolve in 
 one cup sweet milk, the whites of seven eggs, two teaspoonfuls 
 baking powder, flavor with lemon. Mrs. A. M. of Clyde. 
 
 Fruit Cake. Ten eggs, one pound of bro^vn sugar, three- 
 fourths pound of butter, one pound of flour, two pounds of rais- 
 ins, two pounds of currants, one pound of citron, one-fourth 
 pound of almonds, one-half ounce of mace, one-half ounce of rose 
 water, one ounce of allspice, one-fourth ounce of cloves, one-half 
 ounce of cinnamon, one-half pint of brandy. 
 
 Loaf Cake. Two cups of sugar, one cup of butter, one cup 
 of sweet milk, three cups of wheat flour, two teaspoonfuls baking 
 powder and four eggs. Half the quantity makes a nice cake. 
 Mrs. Abram Sigsbee of Guilderland. 
 
 Hattie's Favorite Cake. Two eggs, one cup of sugar, half 
 cup of butter, three tablespoonfuls sweet milk, one teaspoonful 
 cream tartar, half teaspoonful soda, one and two-thirds cups 
 flour. Lemon or vanilla to flavor. 
 
 Mrs. TJ. B. Oilman of North Oranville. 
 
Journal Cook Book. 2'J 
 
 White Cake. Two cups of sugar, one-third cup butter, one 
 cup of milk, two and one-lialf cups of ilour, two and one-half 
 teaspoonfuls of baking powder, whites of four eggs and Havor 
 with vanilla. 
 
 Gold Cake. Same as above, using yolks of four eggs and one 
 whole egg. 
 
 White Cream Sponge Cake. One cup of fine white sugar, 
 whites of four eggs, half cup of sweet cream, one cup of flour, 
 one teaspoonful of baking powder. Beat the cream and sugar 
 together very light, and also the eggs ; add a little salt and 
 flavor with vanilla or almonds. 
 
 Mattie a. Southworth of Canton. 
 
 A Wise Cheap Cake. One cup sugar, half cup butter, two 
 eggs, half cup of milk, one teaspoonful cream tartar, half tea- 
 spoonful soda, two and a half cups of flour, teaspoonful essence 
 of lemon; beat thoroughly. Mrs. E. M. B., Kinderhook. 
 
 Cup Cake. Four eggs, two cups sugar, one-half cup of butter, 
 one cup sweet milk, one teaspoonful lemon, half nutmeg, two 
 teaspoonfuls of baking powder, four cups of flour, add chopped 
 raisins if you like. Mrs. G. C. Kingsley, Fort Miller. 
 
 Pear! Starch Cake. One jiound pulverized sugar, half pound 
 butter, mix the sugar and butter with the hands till it creams, 
 then add one-half pint sweet cream, whites of sixteen eggs beaten 
 to a stiff froth, half pound common starch sifted, half pound 
 flour, two teaspoonfuls baking powder sifted in the flour, flavor 
 with bitter almond. 
 
 Chocolate Marble Cake. Light part — two eggs, half a cup 
 milk, one cup sugar, two cups of flour, half a cup butter, two 
 teaspoonfuls baking powder. Dark part — two squares of choco- 
 late, half a cup of water, half a cup milk, one and a half cups 
 brown sugar, small piece butter ; cook this until quite thick. 
 When cold add one egg, and flour enough to make it as thick as 
 the cake, add one teaspoonful baking powder. 
 
30 Journal Cook Book. 
 
 Hot Water Sponge Cake. Four eggs, two cups granulated 
 sugar, beaten together five minutes, two teaspoonfuls baking 
 powder, two cups flour, add one cup boiling water the last thing, 
 one teaspoonful vanilla and one of lemon. 
 
 Mrs. 0. L. B., Clinton, Iowa. 
 
 Silver Cake. One teacup sugar, one-half cup butter, whites 
 of four eggs, two-thirds cup of sweet milk, two cups flour, two 
 teasjDoonfuls baking powder mixed in the flour before stirring in 
 to the cake; flavor to suit the taste. 
 
 Mrs. a. Orvis, South Starksboro, Yt. 
 
 Molasses Cake. Three cups of best New Orleans molasses, 
 one cup of lard, one heaping teaspoonful of salt, one heaping 
 teaspoonful of alum, three teaspoonfuls of soda. Put salt, alum 
 and soda in a cup and put boiling water on it, fill the cup with 
 water, and put in about two tablespoonfuls more, use all boiling 
 water. Mrs. Belle Doane of Cambridge. 
 
 Sponge Cake. Take ten eggs, their weight in sugar, and 
 weight of seven eggs in flour, beat white and yolks separately, 
 then add sugar and flour and the rind and juice of one lemon, 
 the last time add half a teaspoonful of soda, bake in well buttered 
 tins, in a moderate oven. S. G. P., Fort Miller. 
 
 Snow Cake. One-half teacup butter, one-half teacup sugar, 
 one-half teacup flour, one-half teacup sweet milk, whites of four 
 eggs, one teaspoon of baking powder. Flavor with lemon. 
 
 Butternut Cake. Whites of four eggs beaten, two cups 
 sugar, three-fourths cup butter, one cup milk, two and one-half 
 cups flour, two teaspoons baking powder, one and one-half cups 
 butternut meats. Flavor with nutmeg. 
 
 Virginia, Dolgeville. 
 
 Marble Cake. One cup of butter, two cups sugar, one-half 
 cup sweet milk, two and one-half cups flour, one teaspoonful 
 baking powder, four eggs; then put one-half the dough into an- 
 other dish add one-half cup molasses, one cu^j chopped and 
 
JouR]s"AL Cook Book. 31 
 
 seeded raisins, one cup flour, one-half teaspoonful baking pow- 
 der, cloves, cinnamon, allspice and nutmeg to suit your taste. 
 One-eighth pound citron, three tablespoonfuls sweet milk, then 
 take a tablespoonful of the white and then dark, doing so until 
 all is in the bake dish; make a large loaf; it will keep six weeks. 
 Mrs. Jane Wilcox, East Chatham. 
 
 Martha Washington Cake. One cup sugar, one cup sweet 
 milk, two cups flour, one egg, two teaspoons of baking powder, 
 two tablespoons of butter. It is very good with a handful of 
 raisins stirred in. Ida E. Kimey, West Hebron. 
 
 Date Cake. Beat together a slightly heaped cupful of sugar 
 and a half cupful of butter; add two well beaten eggs; add one- 
 half teaspoonful essence of lemon and a scrape of nutmeg; add 
 one cupful sweet milk with one teaspoonful of saleratus dissolved 
 in it; finally add two and one-half cupfuls of flour with two tea- 
 spoonfuls of cream of tartar sifted through it. Stir gently inro 
 this creamy mass a well heaped cupful of washed dates. Bake 
 in a shallow pan and cut in squares. 
 
 Jenny Lind Cake. Two and a half cups of sugar, whites of 
 six eggs, one cup of sweet milk, one cup of butter, four cups of 
 flour, four teaspoonfuls of baking powder. 
 
 Mrs. Esther Odell of Waterloo. 
 
 Spice Cake. One cup of brown sugar, one cup sour milk, one- 
 half cup of butter, two cups of flour, one cup of raisins, one 
 teaspoonful soda, one-half spoonful nutmeg, one teaspoon cin- 
 namon, one-half spoonful of cloves. 
 
 Mrs. S. J. Mills of Fort Edward. 
 
 Jelly Cake. One cup of sugar, three eggs, three tablespoon- 
 fuls of melted butter, three tablespoonfuls of sweet milk, two 
 cups of flour, two teaspoonfuls of baking powder. Bake in three 
 layers; put jelly or whatever you like between the layers. 
 
 Mrs. Phoebe Odell of Malcolm. 
 
33 Journal Cook Book. 
 
 Maple Sugar Cake. One cup of sugar, half cup butter, half 
 cup of sweet milk, one teaspooiiful cream tartar, half teaspoon- 
 ful soda, two cups flour, whites of three eggs beaten stiff. Bake 
 in three layers. For filling, one cup of maple sugar and four 
 tablespoonfuls water. Boil together until it will wax; whites of 
 two eggs beaten to a stiff froth, pour on the sugar boiling hot 
 and stir fast. Put between layers and on top. 
 
 Mrs. H. M. BiiESriE, West Brook. 
 
 Molasses Pound Cake. One cup sugar, one cup sweet milk, 
 one half cup molasses, one-half cup of butter, one and one-half 
 teaspoonfuls soda, one-half teaspooiiful cream tartar, one table- 
 sjioonful cloves, one tablespoonful cinnamon, two eggs, with or 
 without fruit. 
 
 Angel's Food. One cup of sifted flour, one and a half cups 
 granulated sugar, one and a half cups cream tartar, whites often 
 eggs beaten to a very stiff froth. Then add one-half the sugar 
 and beat again, take the remainder of the sngar, cream tartar 
 and flour and sift it five times, then pnt together and add one 
 teaspoon extract of lemon. Stir up quickly and put in tin with- 
 out buttering. Bake three-quarters of an hour in moderate oven. 
 When done cover the cake so as to steam it. This will make one 
 good sized cake. Mrs. A. M. K. of Homer. 
 
 Scotch Cake. One pound of butter washed and beaten to a 
 cream, with lialf a teaspoonful of soda, and six ounces of nice 
 brown coffee sugar. Mix one teaspoonful of cream tartar in flour. 
 Mix hard, roll moderately thin, cut in squares Avitli knife, and 
 bake in hot oven. Mrs. E. V. Sargent, Downs, Kan. 
 
 White Loaf Cake. Whites of three eggs, one and one-half 
 
 cups of sugar, throe-fourths cup sweet milk, three-fourths cup 
 butter, one pint flour, three teaspoonfuls baking powder. 
 
 Millport Cake. Two cups of sugar, two-thirds of a cup of 
 butter, one cu]) sweet milk, whites of three eggs, two and a half 
 cups flour, one tablespoonful baking powder. Dark part : two 
 tablesj)oonfuls of white dough, half cup molasses, half cup 
 
Journal Cook Book. 33 
 
 raisins, tliree-quarters of a cup flour, one teaspoonful baking pow- 
 der, two layers of the white, and one of the dark; put together 
 with or without icing, as preferred. 
 
 Mrs. R. a. Porter, Bluff Point. 
 
 French Cake. Three eggs, two cui)s of sugar, one cup of 
 sweet milk, four tablespoonfuls of butter, three cups of flour 
 and three teaspoonfuls of baking powder. Take out enough of 
 this for two layers, and in the remainder mix one teaspoonful of 
 cinnamon, one of cloves and one of nutmeg, one cup of raisins, 
 half a cup of molasses, half cup flour and half a teaspoonful of 
 baking powder. Bake in one or two layers and put together 
 with frosting, placing the dark layer between the light ones. 
 
 B. S. M., jOlaverack. 
 
 Wedding Fruit Cake. Sixteen eggs, whites and yolks sepa- 
 rate, two pounds of brown sugar, two pounds of butter, four 
 pounds of raisins, two pounds of currants, one pound of citron, 
 two and a half teaspoonfuls of saleratus dissolved in a half glass 
 of brandy, one nutmeg, three tablespoonfuls of cinnamon, one 
 and a half tablespoonfuls of cloves, two pounds of flour. Mix 
 one-half of the flour with the fruit, then stir into the cake. 
 Beat the whites of the eggs to a stiff froth then stir into the 
 cake, of the flour and froth alternately until all is in. 
 
 Mrs. Ogden Whale, Fayette. 
 
 Chocolate Loaf Cake. One and a half cups of yellow 
 sugar, half cuji of butter, half cup of milk, two cups of flour, 
 three eggs, one teaspoonful of sugar, two teaspoonfuls of cream 
 tartar. Beat the sugar and butter smooth, then add the soda, 
 dissolved in the milk, then the cream tartar sifted in the flour; 
 last of all add the eggs well beaten; take one cup of grated choco- 
 late, five tablespoonfuls of yellow sugar, not quite half a cup of 
 boiling milk; cook this until smooth, then stir into the batter; 
 flavor with vanilla. Jessiio Van RensSElaer, Cambridge. 
 
 Fruit Cake. One pound brown sugar, one pound flour 
 browned, eight eggs, one pound butter, five pounds raisins (chop 
 
34 JouRN^AL Cook Book. 
 
 one-half of them), three pounds currants, one and a half pounds 
 citron, one wine glass brandy, one wine glass wine, one teaspoon- 
 ful soda dissolved in water, one small teaspoonful cloves, one 
 heaping teaspoonful of cinnamon, two nutmegs ; hake three 
 hours. 
 
 Jumbles. Two cups sugar, three eggs, half cup milk, one cup 
 butter, one teaspoonful soda, two teaspoonfuls cream tartar. 
 Mix as soft as can be handled nicely. Wet the cookies with 
 milk or yolk of an egg, sprinkle with granulated sugar, and 
 bake in a moderately hot oven. Mrs. W. W., Frankfort. 
 
 Lemon Cookies. Grated rind and juice of one large lemon, 
 two cups of sugar, half cup of butter, three eggs — leave out 
 the white of one; one teaspoonful of soda, a little salt, flour 
 enough to roll out nicely. After the cookies are baked beat up 
 the white of the egg, rub over the cookies and then sift over 
 pulverized sugar. The cookies will keep for weeks and will im- 
 prove with age. E. B., Oswego Falls. 
 
 Ginger Crackers. One and a lialf teacups sugar, one teacup 
 molasses, one teacup butter, two large tablespoonfuls ginger, 
 three teaspoonfuls soda dissolved in a little warm water, mix 
 rather hard, roll out thin, bake quick. 
 
 Sarah A. Skinner, Fort Ann. 
 
 Chocolate Cookies. One and one-half cups of sugar, one 
 cup grated chocolate, one cup butter, one scant teaspoon soda, 
 two eggs. Mix quite stiff. When baked drop teaspoon frosting 
 on each cookie. Frosting: powdered sugar mixed with a small 
 quantity of boiling water. 
 
 Fried Cakes. One heaping cup of sugar, one egg, one cup 
 of buttermilk, five tablespoonfuls of lard, one teaspoonful of 
 soda, a little salt, nutmeg. D. R, McN" aster. Potter Centre. 
 
 Cookies. One-half cup shortening, three eggs, one cup of 
 sugar, two teaspoonfuls of good baking powder, flour, one tea- 
 spoonful of extract of vanilla; roll thin. 
 
Journal Cook Book. 35 
 
 Molasses Puffs. One cup of sugar, half cup of butter, one 
 cup of molasses, one egg, one teaspoonful ginger, one teaspoon- 
 f ul soda, one cup hot water, four cups of flour, and a pinch of 
 salt. L. V. S., West Plattsburgh. 
 
 Hermits. One and a half cups sugar, one cup butter, one cup 
 chopped raisins, three eggs, one teaspoon allspice, one teaspoon 
 soda. Make as thick as ginger snaps. 
 
 Mrs. M. E., Grovenor's Corner. 
 
 Doughnuts. Two eggs, one cup of granulated sugar, one 
 and a half cups of buttermilk, half cup of cream, salt, small tea- 
 spoonful soda, nutmeg; mix rather soft; cover as soon as fried. 
 E. H. Spencer, New Lebanon. 
 
 Ginger Snaps. Bring to a scald one cup molasses, stir in one 
 tablespoonful soda, pour in while foaming, one small cup brown 
 sugar, one egg, one tablespoonful ginger, beaten together; then 
 add tablespoonful vinegar, flour enough to roll, stir in as light 
 as possible. Bake in a quick oven. 
 
 Mrs. C. H. Potter, Brushton. 
 
 Bread, 
 
 Brown Bread. Sift one and one-half pints of Indian meal 
 and three-fourths of a pint of white wheat flour together in a 
 pan; put one small cupful of molasses in a quart measure; fill the 
 measure full of sour milk; turn the two mixtures together, 
 gradually stirring all the time to free from lumps; dissolve one 
 level tablespoonful of soda and one teaspoonful of salt in a very 
 little warm water; add to the mixture, stirring thoroughly, but- 
 ter a two quart mould or basin to put it in; set in the steamer, 
 steam three hours, and set in the oven ten minutes before send- 
 ing it to the table to dry the crust. 
 
30 Journal Cook Book. 
 
 Brown Bread. One pint flour, two pints meal mixed 
 thoroughly and wet with water; then one cup molasses, and one 
 pint sour milk with t^aspoonful soda, salt, put in three tin tom- 
 ato cans with one end melted off, and steam two hours; then set 
 in oven ten or fifteen minutes to brown a little if you like. 
 
 Mrs. C. H. Potter, Brushton. 
 
 Brown Bread. Two cups of meal, tAvo cups of sour milk, one 
 cup of flour, half cup of molasses, one teaspoonful of saleratus, 
 two teas^^oonfuls of salt, steam two hours. 
 
 Mrs. Mary L. Talcott, Middleport. 
 
 Rye Bread. Take one quart of sweet milk two-thirds teacup 
 of yeast, one small spoonful of sugar, stir stifl: with a spoon, put 
 in pan and let rise. L. M. K., of New Lebanon Springs. 
 
 Saratoga Brown Bread. Two cups Indian meal, three cups 
 flour or graham meal, one cup molasses, one and one-half joints 
 sour milk, one and one-half teaspoonfuls soda, one teaspoonful 
 salt. Steam three hours and then brown in the oven. 
 
 Jack Eaymo.nd, Champlain. 
 
 Coffee Bread. To make this, take one egg, one-half of a cup 
 each of sugar and yeast, one cup of milk, and enough flour for a 
 sponge. Let rise until light then work in with the hand one-half 
 cup of butter and flour sufficient to make a soft dough which 
 can be patted into the baking-tin. After it has risen, make 
 little dents with a knife over the top, put bits of butter in these, 
 press them in and sprinkle over the whole sugar and cinnamon. 
 Bake in a quick oven about twenty minutes, if the oven is just 
 right. To be eaten cold. 
 
 Date Bread. At night set a sponge of one quart of lukewarm 
 water, three pints of common white flour, half a teacupful of 
 potato yeast, and a teaspoonful of salt. Set in a warm place to 
 rise, and in the morning add one-half cupful each of molasses 
 and sugar and about five cupfuls of whole wheat flour. This 
 recipe makes three good-sized loaves, and one or two may be 
 reserved for plain bread if you wish; but for each loaf of date 
 
JouENAL Cook Book. 37 
 
 bread stir in a pint (slightly heaped) of washed dates. Eise 
 again and bake in an oven not too hot at first, but increasing in 
 fervor toward the last of the baking. Three-quarters of an hour 
 should produce loaves of a rich brown, moist and tender through- 
 out. Do not cut the loaves for at least twelve hours. 
 
 Yeast. 
 
 Soft Yeast. Grate four good sized potatoes raw, put in tin 
 or porcelain, steep one handful of hops in one pint of water, 
 when scalding hot strain on potatoes, set on stove, stirring con- 
 stantly so as not to stick to the dish until the potatoes are cooked 
 thick, add two tablespoonfuls of salt, two of sugar, when cool 
 add one-half teacup soft yeast; let rise, stir down, put in glass 
 or earthen jar, keep in a cool place. This will keep well six 
 weeks in cool weather. Use one-half cup for three or four loaves, 
 In making the sponge stir in the yeast thoroughly. 
 
 Mrs. B. , of Moravia. 
 
 Yeast. Four large boiled potatoes mashed, one cup sugar, 
 half a cup salt, two teaspoonfuls of ginger stirred with the pota- 
 toes and two quarts hot water poured over the mixture; a hand- 
 ful of loose hops steeped in the water is sufficient; leave the yeast 
 in a pan for two days, then bottle. 
 
 Wheat Bread. When the potatoes are cooked for dinner take 
 out the medium sized ones, if patent flour is to be used, if not 
 take more potatoes; mash them and pour a little water on them 
 so they will not be lumpy; leave them until evening, then pour 
 in two quarts lukewarm water, one cup of the yeast; three table- 
 spoonfuls of salt, a piece of butter the size of a small hen's egg 
 and stir thick with flour; in the morning mix stiff with flour for 
 twenty minutes or more; let rise again, then make into loaves 
 
38 Journal Cook Book. 
 
 and let it be in a warm room until the loaves are about double 
 the size they were when put into the tins; put into a very hot 
 oven and let it cool off gradually; bake an hour or a little more; 
 if the oven is hot at first the bread does not get dried up baking, 
 and keeps moist longer. When the bread is rising do not put 
 it on the stove or where it will get very warm. 
 
 Gems, Biscuits, Shortcakes, etc. 
 
 Buckwheat Short Cake. One and a half cups of sweet 
 milk, two teaspoonfuls of baking powder (scant), one teaspoon- 
 ful salt, buckwheat flour enough to make a batter, little thicker 
 than for griddle cakes. Bake the same as johnny cake, eat with 
 butter or gravy. Such cakes are delicious and come in at the 
 right time before and after the season for griddle cakes. 
 
 Mrs. S. 0. C, Sandy Hill. 
 
 Ginger Bread Patties. Two tablespoons melted butter, one 
 cup molasses stirred together, add one teaspoonful ginger, and 
 a pinch of salt, one teaspoonful saleratus in a cup of hot water; 
 let it cool a little before stirring in the mixture; three cups of 
 flour — bake in patty pans. C. C. M., Adams. 
 
 Breakfast Gems. Take one pint of warm sweet milk, one 
 egg, one yeast cake, two tablespoons sugar, butter the size of an 
 egg, half teaspoon soda, a little salt, four cups flour. Put all 
 together and let rise over night. In the morning dip into gem 
 pans. Bake twenty minutes. 
 
 Mrs. William E. Bradt, Burnt Hills. 
 
 Popovers or Laplanders. Four beaten eggs, four cups of 
 flour, four cups milk, butter size of butternut, a little salt; beat 
 well. Put in hot gem pans and bake in a hot oven fifteen or 
 twenty minutes. Ruth, Moira. 
 
Journal Cook Book. 39 
 
 Graham Puffs. One egg, two- thirds of a cnp of sugar, one 
 pint of sweet milk, one large spoonful of butter, one cup of wheat 
 flour, two cups of graham flour, three teaspoonfuls of baking 
 powder. A pinch of salt. M, L. B., Flat Brook. 
 
 Barrington Rusk. One cup sugar, one cup flour, one cup 
 sweet milk, one cup yeast. Rub the sugar and flour together be- 
 fore adding the milk, which prevents lumps. When light add 
 half cup of sugar and half cup butter rubbed together and two 
 eggs, reserving the white of one. Pour this mixture into a pan 
 of sifted flour and mix as bread, adding a small teaspoonful of 
 saleratus dissolved in a little water. Let this rise and then mold 
 into biscuits. Beat the reserved white to a stiff froth with two 
 or three tablespoonfuls of sugar and spread over the tops just 
 before putting in the oven to bake. To make the yeast, dissolve 
 half a yeast cake in a cupful of warm water and add flour enough 
 to make a stiff batter. Let it rise about four hours before setting 
 the sponge for rusk. Mrs. J. D. Park, Red Rock. 
 
 Tea Rolls. One pint scalded milk; let it cool, and add two 
 tablespoonfuls of sugar, two of lard, two of yeast, a little salt; 
 cut round and spread with butter, and roll. In the winter sponge 
 at night; in the summer at morning. 
 
 Rice Griddle Cakes. Cook some rice until perfectly soft, 
 drain it dry, and while hot, mash with a spoon until the grains 
 are well broken up. Add two eggs and a pint of milk to each 
 cup of rice, half a teaspoonful of salt, and flour enough through 
 which you have sifted a heaping teaspoonful of baking powder. 
 Fry two cups, and add more if necessary. 
 
 Graham Gems. One egg, one-half cup of brown sugar, two 
 tablespoonfuls of melted butter, one pint of graham flour with 
 three teaspoonfuls of baking powder, one-half pint of graham 
 and wheat flour mixed, a pinch of salt, milk enough to make it 
 the thickness of ordinary cake dough. Bake fifteen or twenty 
 minutes. Ella E. Baker, Fort Ann. 
 
40 Journal Cook Book. 
 
 Ham Gems. To one part ham chopped add two parts bread 
 crumbs. Wet with milk, put this batter in gem pans and break 
 an egg over each and brown. M. 0. M., West Lebanon. 
 
 Corn Fritters. To one pint of green corn, add one egg, one 
 tablespoon of butter, one-half cup flour, one-fourth teaspoon 
 baking powder, pepper and salt to taste; add sweet milk to make 
 a stiff batter, mix thoroughly, and fry in hot lard. 
 
 H. E. H., Charlton. 
 
 German Toast. Cut into slices a loaf of baker's bread; soak 
 them ten or fifteen minutes in one pint of milk with two eggs 
 and a little salt. Fry in equal parts of lard and butter until a 
 light brown on both sides. Serve with sauce- 
 Raised Biscuit. Scald one quart of milk. In this while 
 hot, put a piece of butter the size of an egg; when cool, add one 
 egg and a teacup of yeast; thicken with sifted flour to a batter 
 as thick as muffin batter; let rise, mold, let rise again, bake 
 twenty minutes. If soured, use one-half teaspoonful of soda. 
 Miss Anna E. Simmons, Chatham. 
 
 Morning Glory Gems. One egg, two tablespoonfuls melted 
 butter, one cup sweet milk, two tablespoonfuls of sugar, two 
 cups of flour, two teaspoonfuls baking powder. Bake fifteen 
 minutes in gem tins. Mrs. B. C. F. P., Sandy Hill. 
 
 Corn Meal Loaf. One pint of sweet milk, two pints of sour 
 milk, three pints of Indian meal, one pint of flour, one cup of 
 molasses, one tablespoonl'ul of salt, one tablespoonful soda. 
 Bake three hours slowly. M.J. B,, Lysauder. 
 
 Raised Biscuits. Take two cups milk, a little flour, and a 
 teaspoonful yeast; set to rise over night. In the morning add 
 one cup of milk, three-quarters cup lard, one tablespoonful su- 
 gar, one small teaspoonful soda, the white of one egg and flour 
 to stiffen. Let rise until light. Mould into biscuits and let it 
 rise again. This recipe makes fifty biscuits. 
 
Journal Cook Book. 41 
 
 Spanish Buns. One cup of sugar, one large tablespoonful 
 butter, half a cup sweet milk, two eggs beat separately, one 
 large tablespoonful cinnamon, one cup flour, one teaspoonful 
 baking powder. Mrs. D. Nash, of Denmark, Lewis Co. 
 
 Hominy Muffins. Take two cups of fine cold boiled hominy, 
 beat it smooth; then add three teaspoons of white sugar, two 
 teaspoons of salt, one-half cup of melted butter; stir in three 
 cups of sour milk, then add throe eggs, one teaspoon of soda dis- 
 solved in a very little hot water; one large cup of flour. Bake 
 quickly. Mrs. F. B. V., Fultonville. 
 
 Crumpets. Mix together thoroughly while dry, one quart 
 sifted flour, loosely measured, two heaping teaspoonfuls baking 
 powder, and a little salt; then add two tablespoonfuls melted 
 butter, and sweet milk enough to make a thin dough. Bake 
 quickly in muffin rings or patty pans. 
 
 Fruit Buscuit. One quart flour, three teasj^oonfuls baking 
 powder, butter the size of an egg; mix with milk very soft and 
 bake quickly, split in two or three parts; butter one of these 
 parts; put on a layer of strawberries that have been a little 
 crushed, with sugar; add a few spoonfuls of cream; lay on the 
 other part butter and add another layer of strawberries. If the 
 cake is in three parts make three layers of the berries. This is 
 a good rule for any fruit cake. 
 
 Mrs. Emily Kling, Middleburgh. 
 
 Date Sandwiches. Cut white or graham bread in thin slices, 
 trim off any hard crust that may attempt to cling round the 
 edges, butter thinly, then spread on one slice the dates. They 
 will need to be gently rolled and spread with a silver fork 
 to make a smooth layer. The dates having accommodated 
 themselves to circumstances, cover with another thin slice of the 
 buttered bread and press the two sides gently together after the 
 well known manner of sandwiches. Serve in a pretty china 
 plate while they are newly made. 
 
 P. C. F. P., Sandy Hill, K Y. 
 
42 Journal Cook Book. 
 
 Fritters. Two cups of flour, two teaspoonfuls of baking 
 powder, one egg, milk enough for a stiff batter, a little salt. 
 Drop into boiling lard and fry until light brown. Eat hot with 
 melted sugar or maple syrup. 
 
 Cream Biscuit. Take two pounds of flour, tablespoonful of 
 butter, three tablespoonfuls of sugar, one egg, one ounce of 
 bicarbonate of soda, one-half ounce of ammonia, one-eight ounce 
 of cream of tartar, one-fourth cup of water, and sufficient oil of 
 lemon to flavor. Roll and cut out the biscuits, drop them for a 
 minute in boiling water, take them out and put them in cold 
 water; then lay them on a cloth to dry; and afterward bake them. 
 
 Waffles. Mix thoroughly two and a half teaspoonfuls of good 
 baking powder with one quart of sifted flour; while dry, add 
 half cup of butter, three well-beaten eggs, and milk enough to 
 make a suitable batter, fill your waffle irons about two-thirds 
 full. 
 
 Oat Meal Gems. Soak one cup of oat meal over night with 
 one cup of water. In the morning sift together one cup of flour 
 and two teaspoonfuls of baking powder, add a little salt, mix the 
 flour and meal, wet with sweet milk to a stiff batter, drop it into 
 the gem pans and bake at once. 
 
 Eggs. 
 
 Baked Eggs. Heat a teacupful of gravy in a tin pan, break 
 in the eggs aad set in the oven to bake one minute. 
 
 Egg Cups. Beat the whites to a stiff froth, drop in the whole 
 yolks and bake until the yolks are set. 
 
 Perfection Eggs. Bring v/ater to a boil, put in the whole 
 and set on the stove hearth for ten minutes. 
 
Journal Cook Book. 43 
 
 Escalloped Eggs. Take pieces that are left of ham, chop 
 very fine. Add about the same quantity of bread crumbs, some 
 pepper, salt and a little butter. Moisten with milk to a soft 
 paste and half fill small patty pans with the mixture. Break an 
 egg on top of each. Pepper, salt, and butter, and sprinkle with 
 finely powered cracker crumbs. Bake ten miutues. To be eaten 
 hot. A. M., North Argyle. 
 
 Breakfast Omelet. Soak one cup of breadcrumbs overnight 
 in a cup of sweet milk. In the morning beat up with three eggs, 
 a little salt, and bake fifteen minutes. 
 
 Preserves. 
 
 Citron Preserves. Take half a pound of sugar to each pound 
 of fruit; put your sugar in a preserving kettle, with enough water 
 to make a syrup, then throw in what citron will cook nicely at 
 each time until all are done; boil the syrup down until you have 
 enough to cover the citron. Add lemon if desired. 
 
 Mrs. C. Fort, West Chatham. 
 
 Plum Euco. Eight pounds pitted plums, three and a half 
 pounds sugar, two tablespoonfuls cinnamon, half tablespoon each 
 allspice and cloves. Cook slowly two hours. Put in jars. 
 
 Lee, Duluth, Minn. 
 
 To can Pumpkins. Select a good pumpkin, when they are 
 best, late in October. Wash the surface, take one-third of a 
 large one, scoop it out and slice it. Place slices in a kettle hav- 
 ing one quart of hot water. Add a tablespoonful of salt. Boil 
 until you can just lift the pieces out with a fork. It should be 
 boiling still while being taken up. Kemove the peel and get it 
 in the cans without delay. ''John's Wife," Fultonville. 
 
44 Journal Cook Book. 
 
 Peach Sauce. Select large and firm peaches; skin thin, cut 
 them in halves, take out the stones, put the peaches into a bowl 
 and cover every pound of peach with a half pound of fine 
 white sugar; let the peaches stand one hour or more until the 
 sugar has become a syrup, then pour the peach and the syrnp into 
 a stew-pan, cover it, and stew until the fruit is tender. Peaches 
 must not be stirred while stewing; but occasionally take the stew- 
 ing pan in your hand and shake it, to prevent the stew from ad- 
 hering to the pan. 
 
 To preserve Peaches. Have ready a kettle of boiling water. 
 Fill a wire basket with peaches and plunge them into the boiling 
 water. In two minutes take them out and the skins will come off 
 easily. Drojj the fruit into cold water to keep the color. For 
 three pounds of fruit use one pound of sugar, and one pint of 
 water for three pounds of sugar. When the syrup is boiling hot 
 take the fruit from the water and drop it into it. Put but a few 
 in at a time as they cook very quickly. Take them from the 
 syrup with a silver fork, fill the jar, and fill up with strained 
 syrup. Peaches are much better preserved whole as the stones 
 give a rich flavor. Maky H. Kelsey, Pittsfield, Mass. 
 
 Bordeaux Sauce. Two gallons cabbage, cut fine, one gallon 
 green tomatoes sliced. Salt over night; in the morning press 
 them dry; then add one gallon vinegar, one dozen onions sliced 
 fine, one ounce celery seed, one ounce turmeric, one ounce all- 
 spice, one ounce black pepper, half ounce cloves, half pound 
 white mustard seed, one and three-quarters sugar, one of ginger; 
 mix altogether and boil until tender. H. G. W., Atco, N. J. 
 
 Spiced Peaches. Take six pounds of fruit, three of sugar, 
 one quart of vinegar; make a syrup of the sugar and vinegar, 
 and when boiling drop in fruit. Let it boil until tender. Flavor 
 the syrup with whole cloves and cinnamon; take the fruit out 
 when tender and pour the syrup over it. 
 
 T. E. H., Detroit. 
 
 Currant Preserves. To seven pounds of currants add five 
 pounds of sugar; put on water enough to dissolve the sugar; two 
 
Journal Cook Book. 45 
 
 pounds of raisins, take out seeds of four oranges; peel them 
 and chop the peel very fine; boil five minutes. 
 
 Mrs. Josephine Van Hoesen, Leeds. 
 
 Spiced Currants. Five pounds of currants, four pounds of 
 sugar, one pint of good vinegar, two tablespoonfuls of cinna- 
 mon, one tablespoonful of cloves, one teaspoouful of allspice. 
 Give it two hours slow boiling. Mollie, Clarkesville. 
 
 Grape Catsup. Three pounds ripe grapes, three-quarters 
 pounds sugar, one pint vinegar, one tablespoonful each of cloves, 
 pepper, cinnamon and allspice. Stew the grapes in the vinegar 
 until soft, then strain through a colander and add the sugar and 
 spice and boil until thick. It is then ready for use. 
 
 Trip, New Salem. 
 
 Pickles. 
 
 Mustard Pickles. Take one pint each of string beans, shelled 
 lima beans, sweet corn, small cucumbers, from one inch and a 
 half to two inches long, small green tomatoes, small onions, 
 celery cut in small pieces, carrots the same, cauliflower cut small, 
 six green peppers and two ripe ones sliced; cook in separate dishes 
 with a little salt; when about half cooked drain, and put all to- 
 gether in a large pan; mix carefully. Take two quarts of vine- 
 gar, put in kettle; when boiling have ready one-half pound 
 ground mustard; take one cup of the mustard ont, replace it 
 with flour; wet with water, mash all the lumps, stir in the boil- 
 ing vinegar, let boil slowly a few minutes, add one-quarter pound 
 white mustard seed, three tablespoonfuls salt, one-quarter pound 
 sugar; boil two or three minutes; pour over the mess. 
 
 Mixed Mustard Pickles. Two small onions, sixty small 
 cucumbers, three large cauliflowers, three red peppers. Stand in 
 brine eight hours, scald in the brine; heat to boiling, two quarts 
 
46 JouKNAL Cook Book. 
 
 vinegar, eighteen tublespoonfuls of mustard, half cup of flour, 
 one ounce turmeric, one and a half cups sugar; wet all with 
 vinegar, then stir it in the boiling vinegar; strain through a wire 
 sieve, then put all together and bring to a boil. Can or bottle 
 hot. " A Housekeeper," Groom's Corners. 
 
 Tomato Chow Chow. Half a bushel green tomatoes, one 
 dozen onions, half dozen green peppers, chop all finely together, 
 sprinkle one pint of salt over it and let it stand over night; then 
 drain off the brine, cover with water and vinegar and boil slowly 
 one hour, then drain and pack in a jar. Have ready three pounds 
 brown sugar, two tablespoonfuls cinnamon, one of allspice, one 
 of cloves, one of pepper, all ground, half a cup ground mustard, 
 two quarts of vinegar; heat all together boiling hot and pour 
 over contents of jar and it is ready for use. 
 
 E. F. W. A., Mooers Forks. 
 
 French Pickle. Take one peck green tomatoes and three 
 small onions chopped fine, in which stir one cup of salt, and 
 allow to stand all night. In the morning drain and scald for 
 twenty minutes in two quarts vinegar and water, half and half. 
 Then boil for fifty minutes in two quarts strong vinegar in which 
 are two pounds brown sugar, half a pound yellow mustard seed, 
 two tablespoonfuls each of allspice, cinnamon, cloves and ground 
 mustard, one tablespoonful ginger, one teaspoonful cayenne 
 pepper. 
 
 • Pickle Lillie. One peck of tomatoes, twelve green peppers, 
 two heads of cabbage, six onions, all chopped fine. Add one 
 pint of salt, cover with cold water, let it stand twenty-four 
 hours, drain it off, rinse it well with cold water, drain it again, 
 take equal parts water and vinegar let it simmer half an hour 
 then drain it again, add one tablespoonful of cloves, one of all- 
 spice two ounces of mustard one pint of molasses, one pint of 
 sugar, cover with cold vinegar. 
 
 Mrs. a. C. Kilmer, Kinderhook. 
 
 Tomato Relish. One peck green tomatoes sliced fine, six 
 onions; salt over night, drain; add one quart of vinegar, 
 
JouKNAL Cook Book. 47 
 
 cook tender; add two pounds of brown sugar, one tablespoonful 
 cloves, one tablespoonful cinnamon, one tablespoonful spice, 
 small teacup of horse radish, green peppers to taste, one tea- 
 spoonful mustard. Boil until thick. 
 
 Mr. Josiah Shull, Ilion. 
 
 Tomato Catsup. One bushel of tomatoes, peel and rub 
 through a wire sieve, add one-half gallon vinegar, one-half pint 
 salt, tablespoonful each of cloves, pepper and ginger, two table- 
 spoonfuls each of allspice and cinnamon. Boil three hours, 
 then bottle without straining. 
 
 Mrs. Julia A. Browk, Comstock. 
 
 Pickled Eggs. Boil eggs hard and then divest them of their 
 shell. Put them in a jar and pour on them scalding vinegar 
 flavored with ginger, white pepper and allspice. This pickle is 
 very good with cold meat. Mrs. William Foster, Lodi. 
 
 Grape Catsup. Five pounds grapes, one pint vinegar, cook 
 until you can strain through sieve. To the juice add two jiounds 
 sugar, one tablespoon cinnamon, half teaspoon salt, one teaspoon 
 pepper, one teaspoon cloves. Cook down to two quarts. 
 
 Chili Sauce. One dozen large ripe tomatoes, a large onion, 
 cook together thoroughly then strain through a colander and 
 add one cup of vinegar and boil up. Then add two tablespoou- 
 fuls sugar, one of salt, one teaspoonful each pepper and cloves, 
 and two of cinnamon. Simmer two hours, or until done. 
 
 Mixed Pickles. Three hundred small cucumbers, four green 
 peppers sliced fine, two large or three small heads cauliflower, 
 three heads white cabbage shaved fine, nine large onions sliced, 
 one large root horse-radish, one quart green beans, cut one inch 
 long, and one quart green tomatoes sliced; put this mixture in a 
 pretty strong brine twenty-four hours; drain three hours, then 
 sprinkle in a quarter pound black and a quarter pound white 
 mustard seed; also one tablespoon black ground pepper; let it 
 come to a good boil in just vinegar enough to cover it, adding a 
 
48 Journal Cook Book. 
 
 little alum. Drain again, and when cold, mix in a half pint 
 ground mustard; cover the whole with good cider vinegar; add 
 turmeric enougli to color, if you like. 
 
 Beverages. 
 
 Delmonico Coffee. Delmonieo's recipe for coffee is to use 
 half of the best Java with half of the best Mocha freshly ground. 
 Stir in eggs and shells to clear, then pour in cold water. When 
 it boils five minutes it is cooked; pour in a little cold water to 
 settle, then strain and serve with rich cream. Condensed milk 
 can take the place of cream. 
 
 IcedTea. Use only the best tea. Put the tea in an earthen 
 or agate-ware pot and set on the back of the stove where the pot 
 and contents will get thoroughly warm; then pour on water that 
 has been freshly boiled, and is boiling thoroughly at the time; let 
 stand on back of the stove for fifteen minutes, by which time the 
 tea will be perfectly drawn. Separate the liquid from the leaves 
 by pouring it off into another vessel. Place the A^essel contain- 
 ing the beverage in a refrigerator until it is thoroughly^ cold. 
 Iced coffee is also making headway as a summer beverage. If a 
 blended Java be used, and if it be made in a coffee-pot which 
 strains the coffee, you may be much pleased with your experi- 
 ment. 
 
 To make Green or Black Tea. Have ready a kettle of 
 water boiling fast; pour some into the teapot, let it remain for a 
 few minutes, then throw it out, measure a teaspoonful of tea for 
 each two persons, put it in the pot, pour on it a gill of water, 
 cover it close for five minutes, then fill the pot up and put on 
 the table, have a covered pitcher of boiling water and when two 
 cups of tea are poured out fill the pot up again. You will then 
 keep the strength good and equal. 
 
Journal Cook Book. 49 
 
 Coffee Extract. Take a qnarfcer pound fine ground coffee; 
 break into this two eggs, iieed not beat eggs, simply break and 
 add shells, add a little chickory (if desired). Stir well together, 
 making a thick paste; then add warm water for strength re- 
 quired. Let it come not quite to a boil; check boiling; let it 
 come again not quite to a boil; strain through muslin. This 
 can be made in any quantity and put aside in bottles. By add- 
 ing boiling water in can be served in the usual way. A tea- 
 spoonful of extract to a cup of hot water is considered sufficient. 
 More or less may be added to suit the taste for strength. 
 
 Mrs. H. T. S., New York City. 
 
 To make Coffee. Take a good-sized cupful of ground coffee; 
 stir white of an egg and the crushed shell into it thoroughly, 
 then pour into a quart of boiling water; put on the stove and 
 boil for about a quarter of an hour; then add a half cupful of 
 cold water to clear it. After standing for a little while to settle 
 pour into your coffee-pot, which should first be well scalded, 
 and send to the table. The coffee should be stirred as it boils. 
 
 Hop Beer. Tie a handful of hops in a bag, boil in two quarts 
 of water for half an hour, pour it on a pint of molasses or one 
 pound of sugar, then add cold water to make two gallons, add 
 half cup of yeast, and put in a stone jug to ferment. In twenty- 
 four hours it is fit for use. Flavor with ginger or wintergreen 
 if preferred. W. T., Cohoes. 
 
 Scotch Gruel. Soak half a cup of oatmeal in three pints of 
 cold water for two hours, stirring frequently. Strain through a 
 fine wire sieve, and put to cook in a double boiler or pan set in 
 water closely covered. Stir often during the first hour. Boil 
 from two to three hours slowly. Strain again and add salt to 
 taste; also, a little nutmeg if liked. If too thick add boiling 
 water. This gruel is particularly adapted to cases where the 
 stomach is weak, and the patient can take but little nourish- 
 ment. A. K. B. , Modesto, Cal. 
 
50 JouENAL Cook Book. 
 
 Milk Porridge. One pint of boiling water, stir in one table- 
 spoonful of tiour wet with cold milk, let it boil. Then add one 
 pint of milk and boil again. Season with salt. 
 
 Salads. 
 
 Salmon Salad. One can fresh salmon, four bunches celery. 
 Chop as for chicken salad and pour over the following; one tea- 
 spoonful of mustard, twotablespoonfuls vinegar, yolks two eggs, 
 salt to taste, a little pepper, mix thoroughly. 
 
 Mrs. W. 0., Voorheesville. 
 
 Potato Salad. Chop together six ordinary sized potatoes, 
 one small onion, and the white of a boiled egg. Dressing: Mix 
 together one small half cup of vinegar, two tablespoons melted 
 butter, one-half teaspoon mustard, the yolks of one raw and one 
 cooked egg, a little salt and pepper. Pour on dressing just be- 
 fore serving. E. R., New Salem. 
 
 Salad. Scald and peel two or three ri^je tomatoes, lay in ice 
 water till very cold, then slice them. Peel and slice very thin, 
 one or two small cucumbers. Put some fresh lettuce leaves in 
 the salad bowl with one small, finely sliced spring onion; add the 
 tomatoes and cucumbers and serve with a plain dressing. 
 
 Chicken Salad. Breasts of two chickens chopped not too fine, 
 best of three heads of celery, chopped same as chickens; two 
 hard boiled eggs chopped very fine. Dressing: yolks of six eggs, 
 one coffee cup of good sweet cream, three teaspoonfiils vinegar, 
 a little red pepper, a little salt, stir well, put with chicken with 
 a silver fork. 
 
 Cabbage Salad. One quart cabbage, five hard-boiled eggs, 
 teacupful of vinegar, teaspoonful each, salt, pepper, mustard. 
 
JouRisrAL Cook Book. 51 
 
 sweet oil if you wish. Chop the cabbage and whites of the eggs 
 together very fine, rub the yolks to a paste with the spices and 
 oil, to which add the vinegar. Turn the preparation over the 
 cabbage and whip thoroughly. Sit in a cold place until ready to 
 use. 
 
 Salad Dressing. Twelve tablespoonf uls of sweet oil or melted 
 butter, twelve teaspoonfuls dry mustard, twelve eggs, thirty-six 
 tablespoonfuls vinegar. Cook over hot water until thick as rich 
 cream. Three tablespoonfuls of salt. 
 
 Mrs. Wm. Sedgwick, Hudson. 
 
 Miscellaneous Recipes. 
 
 Icing Without Eggs. One and one-half cups sugar, one- 
 half cup milk, place on the back of stove until dissolved, then 
 boil about five minutes or until it forms when dropped into cold 
 water (care must be taken not to cook too long). Kemove from 
 stove and beat until stiff and white. Flavor to taste and use 
 immediately. Miss J. M. Dkyden". 
 
 Apple Butter. Making apple butter is almost one of the lost 
 arts, but old experienced farmers say that it is made of apples 
 pared, cored, cut and boiled in sweet cider till the whole is a 
 dark, rich pulp and the cider is reduced one-half. No sugar is 
 needed, for the fruit furnishes its own sweetness. Half the apples 
 may be sour and half sweet, or all sweet, as one likes. It takes 
 nearly two gallons of cider to make one of apple butter and spices 
 are added or not, to taste. If it should be spiced the rule is one 
 tablespoonful of cinnamon and one-third of a teaspoonful of 
 ground cloves to each gallon of apple butter, added when it is 
 taken up boiling hot. It may be kept in barrels, stone pots or 
 butter firkins and boxes. A clean second-hand butter firkin is a 
 very good thing to keep many kinds of preserves or pickles in. 
 
52 JouR]srAL Cook Book. 
 
 Temperance Lemon Flavoring. Grrate the yellow part of 
 the lemon rind, put it in a wide-mouthed bottle, covering thickly 
 with sugar, cork tightly. When the sugar becomes saturated 
 with the lemon it is ready for use. This retains its original 
 flavor much better than the solution in alcohol called "lemon 
 extract." 
 
 Dressing for Fowls of all kinds. For a large turkey take 
 one pound of fat salt pork, cut in small pieces, put in a small 
 kettle, and fry until the scraps are hard (do not burn). Skim 
 out the scraps. Have ready a loaf of bread cut in inch squares. 
 Put into the pork grease, and stir over a moderate fire, until it 
 is all fried, more or less, then remove from the fire, put in salt, 
 pepper, summer savory, and sage to taste. Pour on boiling 
 water, stirring all the time until it is well moistened (not too 
 thin but of tlie consistency of dough). This may be flavored 
 with any thing you like in the place of sage and summer savory. 
 These last sliould be pulverized. 
 
 Recipe for Baking Powder. Eleven ounces cream of tartar, 
 five ounces bicarbonate of soda, one tablespoonful of flour, mix 
 and sift thoroughly through a fine sieve. 
 
 Self Freezing Ice Cream. Two quarts of rich milk, four 
 eggs, whites and yolks beat in separately, three cups of sugar, 
 one pint of rich cream, four teaspoonfuls of any flavoring desired. 
 Heat the milk almost to boiling, beat the yolks to a stiff froth 
 add the sugar, and stir it thoroughly, then add the whites which 
 have been beaten to a froth, and stir again, then add this little 
 by little to the hot milk, beating it all the time, stir the mix- 
 tures steadily about fifteen minutes, when quite cold beat in the 
 cream and the flavoring. Mrs. C. M. J., Knox. 
 
 Chocolate Mange. One quart milk, in which boil slowly 
 until dissolved one ounce of isinglass; then add one-quarter 
 pound of baker's chocolate. Sugar to taste and add a small 
 piece of butter, one-half teaspoonful vanilla. Boil a few 
 
JouRisrAL Cook Book. 53 
 
 minutes until smooth, then strain into moulds. It is better to 
 stand twenty-four hours on ice before using. This will fill two 
 moulds. E. G.. Gruilderland Centre. 
 
 Practical Hints. 
 
 A little borax put in the water in which scarlet naj^kins and 
 red-bordered towels are to be washed will prevent them from 
 fading. 
 
 Wrap glass jars of fruit in newspapers and put them away in 
 a dark cool place. It prevents the fruit from bleaching. 
 
 Plush goods, and all articles dyed with aniline colors, faded 
 from exposure to light, will look as bright as ever after being 
 sponged with chloroform. 
 
 Let clothes that fade soak over night in one ounce of sugar of 
 lead in a pail of water. 
 
 An excellent furniture polish is of equal parts of shellac var- 
 nish, linseed oil and spirits of wine. 
 
 For a scald or burn apply immediately pulverized charcoal and 
 oil. Lamp oil will do, but linseed is better. 
 
 A sure and safe way to remove grease spots from silk is to rub 
 the spot quickly with brown paper. The friction will soon draw 
 out the grease. 
 
 Cover plants with newspapers before sweeping. 
 
 Wet tobacco applied to a bee or wasp sting will give instant 
 relief. 
 
 In sewing and winding carpet rags double them with the right 
 side up. 
 
 To clean door-plates, use a solution of ammonia in water, ap- 
 plied with a rag. 
 
 A solution of pearlash in water thrown upon a fire, will ex- 
 tinguish it immediately. 
 
 Wash all marble daily with ammonia and water in place of 
 soapsuds. 
 
54 Journal Cook Book. 
 
 Ceilings that have been smoked with a kerosene himp should 
 be washed off with soda water. 
 
 One wineglass of strong borax water in a pint of raw starch 
 will make collars and cuffs stiff and glossy. 
 
 Wash mirrors in warm suds, then dust with whiting from a 
 muslin bag and polish with chamois skin. 
 
 Rub your lamp chimneys after washing with dry salt, and you 
 will be surprised at the new brilliance of your lights. 
 
 Thick brown paper should be laid under carpets, if the patent 
 lining is not to be had. It saves wear and prevents the inroads 
 of moth, which, however, will seldom give trouble if salt 
 is sprinkled around the edges when the carpet is laid. 
 
 For dyspepsia pour one quart of cold water on two tablespoon- 
 fuls of unslacked lime; let stand a few minutes, bottle and cork, 
 and when clear it is ready for use; put three tablespoonfuls in a 
 cup of milk and drink any time, usually before meals. 
 
 There is nothing better for a cut than powdered rosin. Pound 
 it until fine, and put it in an empty, clean pepper box with per- 
 forated top; then you can easily sift it out on the cut, and put a 
 soft cloth argund the injured member, and wet it with cold 
 water once in a while. It will prevent inflammation and soreness, 
 
 A pan of sliced raw onions placed in a room where there is 
 diphtheria will absorb the poison and prevent the disease from 
 s^Dreading. The onions should be buried every morning and fresh 
 ones cut up. 
 
 Bronze may be renovated and recolored by mixing one part of 
 muriatic acid and two parts of water; free the article from all 
 grease and dirt, and apply the diluted acid with a cloth; when 
 dry polish with sweet oil. 
 
 To take rust out of steel rub the steel with sweet oil; in a day 
 or two rub with finely powdered unslacked lime until the rust 
 all disappears, then oil again, roll in a woollen cloth and put in a 
 dry place, especially if it be table cultery. 
 
 To prepare an egg for a sick person, beat the egg until very 
 light; add seasoning to taste, and then steam until thoroughly 
 warmed through. This will not take more than two minutes. 
 The most delicate stomach will be able to digest it. 
 
Journal Cook Book. 55 
 
 Papered walls are cleaned by being wiped down with a flan- 
 nel cloth tied over a broom or brush. Then cut off a thick 
 piece of stale bread and rub down with this. Begin at the top 
 and go straight down. 
 
 Eub the tea-kettle with kerosene and jjolish with a dr}^ flan- 
 nel cloth. 
 
 Egg shells burned in the oven and placed upon the pantry 
 shelves will keep bugs away. 
 
 Kemove fruit stains from white goods by pouring boiling 
 water directly from the kettle over the stains. 
 
 A fine polish for steel articles can be got by using jjure lime 
 mixed with alcohol and applied with a piece of leather. 
 
 Familiar Talks on Familiar Topics. 
 
 To clean a kitchen range. Every woman knows what a dif- 
 ficult thing it is to blacken a range that is half covered with 
 nickel-plare. 1 have used mine for five years and it has never 
 been blacked, nor has the nickel been scoured, and it looks almost 
 like new. I simply rub it over once a week with a cloth moist- 
 ened with kerosene, and every day with a dry cloth. This can 
 be done in ten minutes, and the nickel and polished edges of the 
 stove look like new, and are not torn and scratched as when 
 scoured. H. L. H., of Ilion. 
 
 Table Linen. With table linen, as with that of the bedroom, 
 hem-stitching is universal. A housekeeper may have her choice 
 of plain hem-stitching, drawn work or fringed borders. Nap- 
 kins and sfpiare center pieces for the table are finished in the 
 same manner. One set is of momie cloth with a border of real 
 Irish lace. Lunch and tea-cloths are white and colored and may 
 be had for almost any price from pretty and inexpensive, to gor- 
 
56 JouRNAii Cook Book. 
 
 geous cloths of silk and linen. These come in colors and white, 
 and are used also for dinner. Those in bright yellow and in 
 white are remarkably rich. Plain table drapery is also to be had 
 in a great variety of patterns, and though much cheaper than 
 that finished with costly needle-work, yet it is really handsome. 
 As prices now stand, there is no reason why the housekeeper of 
 moderate means should not have fine, dainty table linen, though 
 it may not be so elaborate in design as that of her richer sister. 
 
 Bed Linen. Every housekeeper knows the luxury of linen 
 sheets, and those of the present season are beautiful. Some are 
 hemstitched at top and bottom, and there are pillow and 
 bolster cases to match. A choice set consists of what is called 
 "a top sheet" and pillow shams. The sheet is finished at the 
 upper end with hemstitching, open work, and exquisitely fine 
 French embroidery extending for nearly half a yard from the 
 hem. The shams are worked in the same pattern. These are 
 used principally on the bed in a guest chamber. The sheet when 
 turned over at the top has the same ejffect as a bolster sham. 
 Indeed, the latter is of less trouble than the embroidered sheet, 
 as it can be removed easily on retiring and is not so expensive. 
 Pillow-shams and day-pillow cases are more used than ever be- 
 fore, and come in a multiplicity of designs. 
 
 For Home Workers. A great deal of time may be saved in 
 ironing, if the sheets are folded and only a quarter of them 
 ironed, and if plain underclothes are folded together and only half 
 of them smoothed. Much time may be also saved in making and 
 ironing both, if clothes are only made plain. Where a mother 
 has a large family of children to bring up, and but little help to 
 do it, she would live much longer and have time to teach them 
 something useful if instead of tucking and ruffling all their gar- 
 ments, she would make them as plain as possible. The children 
 would make just as good and useful members of society as they 
 would if more gaily dressed. If things are made in something 
 like the present style, they will look well, no matter how plain. 
 Where a person has plenty of time to have fancy pretty things 
 
JouRN"AL Cook Book. 57 
 
 without neglecting her family, or breaking herself down, it is 
 right that she should have them. But each one should be able 
 to adapt herself to circumstances and do what is best for her, 
 and not try to follow the example of others situated differently. 
 There is one thing which is quite a saving of work to the house- 
 keeper, and which perhaps is not thought of by many. When 
 you have a lot of fish to fry, or French toast, or fried pudding, 
 in fact any thing that needs to be browned nicely, put it on a 
 large pan-cake griddle and turn it with a cake turner. This 
 will be found much better than frying in a spider. 
 
 M. E. C. 
 
 Combing towel. A combing towel is something easily made. 
 A towel with tied fringe can be purchased for about twenty-five 
 cents. This is cut in two crosswise through the center. Then 
 cut out to fit the neck and shoulders, and cut open down the 
 front. After the raw edges are hemmed and the shoulder seams 
 faced down, they may be made fancy by putting a row of vine 
 stitch down the fronts, shoulders and around the neck, with 
 working cotton. A brush and comb on one side of the front, 
 and a buncli of hairpins on the other, done in outline stitch, are 
 the approjiriate decorations. M. E. C. 
 
 Court-plaster. Put two spoonfuls of balsam of Pecu to six 
 of isinglass, melted with very little water and strained; mix these 
 well together in a small stone jar over the fire. Pin out some 
 black Persian or sarcenet silk on a board, and dipping a brush 
 into the mixture, pass it over the silk five or six times, then 
 hold it to the fire, but not very near, and it will soon become 
 black and shining. 
 
 Home decoration. Time was when only the rich could 
 gratify their ajsthetic fancies, and even their tastes were humble 
 compared with the extravagant ones of to-day. The houses of 
 the wealthy were considered handsomely decorated if they boasted 
 half a dozen massive, gaudy ornaments, valued not so much for 
 grace as cost, while all their furniture and hangings were in pro- 
 portion heavily elegant. Now, everything is dainty, cast in 
 
58 Journal Cook Book. 
 
 beauty's mold. A fashioiiiibly furnished room is an art picture, 
 made up of American, French and Oriental conceptions. ISTor 
 the least commendable feature of this advancement in art is the 
 fact that it is not alone observable in the homes of those favored 
 by fortune. Very poor, indeed, is the housewife who cannot, 
 from time to time, expend some small portion of her weekly 
 stipend on a few of the really beautiful and tasteful objects sold 
 in such profusion and at such moderate cost. These trifles are 
 the glints of sunshine that lift the clouds of prosaic lives, and 
 they have come to find as hearty appreciation in the house of the 
 mechanic as in the palace of the millionaire. While some extra- 
 ordinarily sensitive natures may shrink at what they term the 
 "cheapening"' of art, there are others who will regard, as an 
 educator, the skill that enables the artisan to reproduce in com- 
 mon materials, the same designs that have been drawn by a mas- 
 ter-hand. 
 
 The same variety is permissible in furnishing a house as in 
 filling a wardrobe. It is by no means necessary that either the 
 window-hangings, the door-draperies or the mantel- valances 
 should correspond, but there is yet required, a certain harmony 
 indistinct save to the keen eye of perfect taste. No two chairs 
 in a room need necessarily be of the same hue or design, but the 
 furnisher is not kind who makes the medley too complex. We 
 have come to an era when it is really difficult to make a mistake, 
 so wide is the range given us. Nowadays an ingenius woman 
 can manufacture an endless array of useful and ornamental 
 things at small cost. Wooden boxes, covered with bright-colored 
 figured silk and ornamented with tassels and ribbon loops, make 
 pretty receptacles in a bed-chamber for boots and slippers and 
 other minor accessories. While many Uving in smaller houses, 
 resort to numerous clever ways of utilizing every inch of space. 
 An ottoman, for instance, made high enough to serve for a seat, 
 may have a hinged-top, disclosing a partitioned-box for hats and 
 bonnets, and a long box, made likewise, with a lid, may be 
 fitted into a window space, and made to serve at once for a seat, 
 and a convenient place to store away wearing apparel. Novel 
 ideas in the way of minor decorations are constantly coming up, 
 
JouENAL Cook Book. 69 
 
 and these pretty trifles tend especially toward beautifying our 
 homes. Palm-leaf fans for instance are graceful subjects for 
 such ornamentation. They are bronzed or gilded, tied in 
 bunches with huge bows of satin ribbon and tacked to the walls, 
 or they are hand painted. Some ingenious person has also in- 
 vented a means of utility for the thousands of wooden plates 
 thrown upon the market for decoration. Two of them are 
 stitched to the edge of one bias piece of satin leaving a top edge 
 for an opening, thus forming a useful and very pretty little 
 catch-all. 
 
 About Cake. Here are a few points to be considered in cake 
 making. When you paper a square tin, cover the ends first, then 
 lay in a strip to paper the bottom and sides as using only one 
 piece makes to many wrinkles. For a round tin, cut out a circle 
 and slash down the sides. This will be found to lie more smoothly 
 than folding. Always turn a cake out on to a cloth, as it is 
 liable to stick, when hot, to a board or a plate. Angel cake 
 should be baked in a moderate oven and handled about like 
 sponge cake. When cake is mixed run a knife around the edge 
 of the dish and mix in thoroughly all the bits of dough. If they 
 are scooped into the baking tin without thorough mixing they 
 will make a heavy streak in the cake. When making any thing 
 with sour milk, add the soda last or put it in last, so as to save all 
 the effervescence. 
 
 Berry Pies. Every cook is aware how annoying it is to have 
 the juice of the berries escape from the pie and muss up the oven 
 while baking. To prevent this, just before putting the pies in 
 the oven take a narrow strip of white muslin, wet it in cold water, 
 then bind it firmly around the edge of the pie. In this way the 
 pie will be juicy, and the oven will be kept neat and clean. 
 
 J. W. A. of Albany. 
 
 To preserve Eggs. Take one pint air slacked lime, half a 
 pint connnon talde salt, three gallons of water. Put in a large 
 stone jar and put the eggs in with a skimmer carefully so as not 
 to break. This is warranted to keep eggs one year and the whites 
 
60 Journal Cook Book. 
 
 will beat up as well as a fresh laid egg. The brine should 
 thoroughly cover the eggs. 
 
 Family Flour. Much trouble in cooking arises from the 
 difference in various brands of flour. There are, indeed, often 
 variations in the same brand. All are caused by the different 
 modes of making the flour and changes in the kind of wheat 
 used. Flour that is made of new spring wheat will not give as 
 good bread when first made as it will after it has been kept for a 
 month or more. A great deal of the trouble with bread comes 
 from this condition of the flour. A barrel of flour that will not 
 make good bread to-day, simply because the wheat was too new 
 when ground will, if kept for two months, make perfect bread, 
 if the yeast is good. For, after all, the yeast is more frequently 
 than the flour the cause of failure to get satisfactory bread. When 
 one buys flour in small quantities there will always be an uncer- 
 tainty as to how it will work until after the first time it is used. 
 Even in small families it is better to get flour by the barrel, as it 
 improves with age. Another thing for the housekeeper to re- 
 member is that the whitest flour is not the most nutritious. 
 What is called first-quality flour does not contain nearly so large 
 a quantity of the best elements of the wheat as the second-quality, 
 which is much darker, but gives a sweeter and more nutritious 
 loaf. 
 
 Buying Meat. 
 
 Before purchasing meat for the household it its well to impress 
 the following facts on one's mind: Good beef has a reddish-brown 
 color and contains no clots of blood. Well-nourished beeves 
 furnish a flesh which, while raw, is marked with spots of white 
 fat; it is firm and compact. Old, lean animals furnish a flesh 
 which is tough, dry and dark; the fat is yellow. Veal is slightly 
 reddish and has tender white fibers. The fat is not distributed 
 
JouRisTAL Cook Book. 61 
 
 through the lean, as in beef. The same is true of mutton. In 
 well-nourished animals white fat accumulates along the borders 
 of the muscles. Pork is rose red, and has fat distributed 
 through the muscles. The lard is white and lies in heavy de- 
 posits under the skin. Good beef is not of a pale pink color, 
 and such a color indicates that the animal was diseased. Good 
 beef does not have a dark purjole hue, for this color is evidence 
 that the animal has not been slaughtered, but died with blood 
 in its body, or has suffered from acute febrile affection. Good beef 
 has no, or but little, odor; if any odor is preceptible, it is not 
 disagreeable. In judging as to the odor of meat pass a clean 
 knife, which has been dipped in hot water, through it and ex- 
 amine subsequently as to the odor of the knife. Tainted meat 
 often gives off a plainly perceptible and disagreeble odor while 
 being cooked. Good meat is elastic to the touch. Meat that is 
 wet and flabby should be discarded. It should not become 
 gelatinous after being kept in a cool place for two days, but 
 should remain dry on the surface and firm to the touch. 
 
62 Memokanda. 
 
Mkmoranda. 
 
 63 
 
64 
 
 Mrmokanda.